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FRIEDMAN'S 

COMMON-SENSE 
CANDY TEACHER 



A most complete line of up-to-date Formulas, 
with all Instructions in the Art of Making 
Candles, both steam and open fire work, for 
the large manufacturer or the beginner, by a 
practical workman of thirty-five years' expe- 
rience in teaching the craft both in America 
and Europe. Up-to-date Ice Cream and 
Fountain Work in all its branches. 



BY 

JACOB FRIEDMAN 



Price $10.00 Net 



Publisher: JONAS N. BELL 

MANUFACTURING CONFECTIONER 
604 Madison Street Chicago, 111., U. S. A. 



LIBRARY of CONGRESS 
TwoGoDies Received 

APR 23 1906 

r Copyright Entry , 

cuss CL ' xjfc. NO. 
1*4* v-16^ 



X 






c x, 



Copyright 1906 



JONAS N. BELL 



CONTENTS. 

Common-Sense Talks 9 

Common-Sense Talk on Material 39 

Formulas 61 

Cream Work 87 

Gum Work 125 

Ice Cream, Ices, Punches, Sherbets, Syrups 

and Soda Formulas 257 

Sensible Suggestions 313 

Index 339 



PREFACE. 

My reason for claiming this book to be the best 
and most practical book ever presented to the con- 
fectioner : I have worked in the candy business 
since 1870, starting as a helper in the factory of the 
M. E. Page Candy Co., in the city of Chicago, 111. 
At that time I had just reached the early age of 14 
years. After several years with the above firm I 
concluded that I would become an expert at the 
business. I realized that to become an expert I 
would have to work in other shops so as to acquaint 
myself with the different methods of making candy, 
so I started to work in this and that shop for a 
short time in each place, and as soon as I found 
that I had learned about all I could from one place 
I hunted up another for more knowledge. I drifted 
from one shop to another, and from one city to 
another, always working in each place as I had no 
trouble to secure a position as I had become quite 
proficient in the business. After I had found that 
5 



Preface 

I was a much better workman than the average in 
my line I concluded I would travel and teach others 
— not what they already knew, but what I knew. 
From that time on I began to learn more and more 
each day, as I would get some pointers from every 
shop I went into. Coming in contact with hun- 
dreds of workmen, and whenever I saw a piece of 
candy I could not make, I was honest enough to 
tell them so, and I would either trade one of my 
recipes for it or buy it for cash. In this way I was 
able to prove to the confectioner that I could make 
a very nice and a very large line of goods. After 
teaching for several years I wrote a book known 
pretty well in the trade, but as I traveled I found so 
many new ideas and new ways of making up styles 
to suit the changing generations I then and there 
concluded that some day I would write a book to 
beat it, so I started to travel far and fast to 
look up new ideas. I went in to win and got 
what I went after. I traveled thirty-one states 
in America to look for all up-to-date ideas, and 
succeeded. I then went to Europe and worked 
in every city of note in England, Ireland, 
Scotland, France and the Isle of Man, looking 
6 



Preface 

for new and old ideas, and got them both. When 
I returned I resumed teaching and have drawn the 
largest salary of any candy maker in America as a 
teacher. All this roaming from one place to another 
was noticed by hundreds of confectioners, and 
many of them would offer me a steady position to 
settle down and work for them, all of which I 
refused, having made up my mind to keep looking 
and looking for all the information I could get with 
one purpose in view at all times, and that purpose 
was to write another book that would be better than 
the one I wrote in 1897 and a book that would 
contain more practical recipes ever before presented 
to a confectioner. This I know I have accom- 
plished, and if you will follow the instructions given 
in this book you will agree with me that it is the 
best and most practical book ever presented to the 
trade. 

Hoping you will be benefited by the contents of 
this book, thirty-five years of actual hustling by me, 
I am 

Yours very respectfully, 

JACOB FRIEDMAN. 



The Friedman's Commonsense Candy Teacher is 
prepared to meet the demands of the up-to-date 
manufacturers of confections, both steam and open 
fire work; for the beginner, for the large manu- 
facturer who is constantly looking for up-to-date 
goods, as the taste and demands for candy are ever 
changing. The author of this book is known to me 
as a first-class, up-to-date, practical workman of 
thirty-five years' experience in traveling and teach- 
ing the craft, both in America and Europe. This 
statement is verified by hundreds of letters in our 
files from the largest and best manufacturers. 

Jonas N. Bell, Publisher, 
604 Madison St., Chicago, 111., U. S. A. 



COMMON-SENSE 
TALKS 



Friedman's Common-Sense Candy Teacher 



AN APOLOGY. 

The information throughout this book, written 
by me in what may seem plain and rather rough in 
a way, is meant to cover conditions that I consider 
worthy of extra attention, and in so doing I will 
show very plainly how it will advance the confec- 
tioner and modify the statements made by me. I 
would advise reading carefully. 



IT 



Friedman's Common-Sense Candy Teacher 



TO THE CANDY MAKER. 

Whenever a new candy maker happens to strike 
your town and gets a job, don't talk about him. 
Don't say he's no good, he only thinks he is. Don't 
say you can beat his caramels and that his colors 
are too loud, his chocolates are hard or that they 
leak. Don't say his bon bons look dull and that his 
cream patties are no good. Don't say he can't hold 
that job long. Don't say he looks like a booser. 
Don't knock because he is working and you are not. 
This is a large and glorious country, but not so 
large but what you and the fellow you have knocked 
might some day be compelled to work together in 
the same shop. If you don't know the new candy 
maker don't talk bad about him; in fact, don't ever 
run down a brother workman. You can't hold all 
the jobs down at one time. There is room for all, 
good and poor; be wise, it costs but little. 



12 



Friedman's Common-Sense Candy Teacher 



TO THE HELPER. OR BUCK. 

The helper in a candy shop is generally it, or he 
thinks he is. I have seen a helper who has served 
six months' apprenticeship claim to be just as com- 
petent as his superior. I have seen a helper who 
has served nine months in a shop weighing off 
glucose and sugar for the journeyman, and after 
writing down the recipes as to what was used in 
the batches, but having never found out the degree 
of cooking them, claim he could hold Bill's or 
John's job if Bill or John should quit. Boys, it 
takes more than six or nine months to become a 
candy maker. First, learn how to open a barrel of 
sugar, or glucose; how to keep a clean shop; how 
to take care of the tools ; how to build a decent fire. 
Make up your mind that to become a good candy 
maker you must become a good helper first. A 
hod carrier always starts on the bottom round of 
the ladder first. Copy him. 



13 



Friedman's Common-Sense Candy Teacher 



ACCIDENTS WILL HAPPEN. 

Accidents will happen with the best of candy 
makers while boiling a batch. I have seen a man 
unfortunate enough to spoil several batches of 
candy. Mishaps will happen to the best of men. 
A man burned over a hundred dollars' worth of 
stock some time ago that was not accidental, but 
sheer carelessness; but not, however, on his part. 
This is what he burned : Almonds, 3 cases ; pea- 
nuts, iy 2 sacks; figs, 40 pounds; dates, 1 case; over 
300 pounds of dirty, filthy, sour scrap; several 
reams of old dirty wax paper, mice eaten wafer 
sheets and odds and ends of other stock to fill a 
hogshead. This is why he burned them: He had 
full charge of the shop and was supposed to use 
good judgment in running it. Well, this is how 
he ran it: He had no place for anything; the nut 
meats would be in the hall one time, in the basement 
another, in the cream room another, and sometimes 
back of the furnace. Not only were the nuts kept 
14 



Friedman's Common-Sense Candy Teacher 

in this way, but also the balance of the stock, some 
of which would get covered up with old sugar 
sacks or empty cases, and some would be left un- 
covered for the rats or mice to feed on, and when 
he could not see what he wanted he thought it had 
all been used up and would then order a fresh sup- 
ply. The shop was kept in a most filthy condition ; 
the fondant covered sometimes, and sometimes not; 
the tools were laid any old place; in fact, there was 
no system; so when the new man started in he 
worked a week to save money for the proprietor. 
When he got through and had all the stock heaped 
up in one pile, the proprietor said, Burn it up. But 
what he said about the candy maker who had been 
the cause of all this waste — well, I won't tell, but 
you can guess what he said. A candy maker who 
has no system, does not keep all raw material in a 
place where he can see it at all times, does not have 
a place for every tool, and does not keep his shop 
in a clean and tidy condition can not expect to hold 
any respectable position any length of time. Let me 
tell you, Mr. Candy Maker, cleanliness is the first 
stepping stone to success. That's all. 



15 



Friedman's Common-Sense Candy Teacher 

WHERE WERE YOU BORN? 

Do you have to come from New York, Phila- 
delphia, Boston, Chicago, St. Louis or some other 
large city to become a first-class candy maker? I 
say, no. I know candy makers who have never 
seen a large city who are capable of holding a posi- 
tion in the largest city in America. I know candy 
makers who have never been outside of a large city 
who could not hold a position in a small town. It 
lies with the candy maker himself. If you are a 
man who pegs away year after year making the 
same goods you were taught when you started to 
learn the trade and have no originality about you, 
and don't experiment with raw material to see if 
you can't produce something nice, you're a dead 
one. On the other hand, if you are a candy maker 
trying to become first class and as good as they 
make them, one who is not stuck on himself, one 
who listens to others, one who notices candy made 
by others, one who has his mind on the business at 
all times, one who takes great interest in every batch 
he makes ; if, I say, you are all this, you can remain 
in a small town and be liable at any time to have a 
call, like a minister, to one of the best places in a 
large city, and feel and know you are capable of 
holding your position. 

16 



Friedman's Common-Sense Candy Teacher 



BE ORIGINAL, DON'T IMITATE. 

Don't imitate your competitor. Work on your 
own ideas, not on your neighbors'. I know some 
confectioners who are all hustle, keep a fine store, 
all goods up to date, candies displayed beautifully, 
window trimmed often and neatly, who use good 
taste and ideas of their own and who are always 
thinking of getting up a nice new piece of goods 
and are original window trimmers; then again I 
find other confectioners who do not allow any of 
their clerks or candy makers to even suggest an 
idea. Don't imitate. This kind of work don't pay. 
Be original. If you can't be, maybe some of your 
clerks can. Ask them to trim your windows and 
you keep away from them while they are doing so, 
and see what they can accomplish. It's possible that 
they can beat the other fellow and produce an effect 
that will attract the eyes of the public. Remember 
these last two words — don't imitate. 



17 



Friedman's Common-Sense Candy Teacher 



A SHORT SERMON TO THE EMPLOYER. 

Who's boss of your business? I have seen four 
bosses in a retail store and only one proprietor. I 
have seen three bosses in a retail store and two 
proprietors. I have seen a dozen bosses in a retail 
store and one proprietor. I know dozens of places 
where it would be impossible to learn who is boss 
unless you inquired of the proprietor. I met a 
friend of mine one evening who is a candy maker 
and asked him where he was working. He told me 
the street and number of the store. I then asked 
him for whom he worked. His answer was: "I 
don't know." He said he was hired by Mr. Blank, 
but I don't think I am working for him as he don't 
boss me. I am told to do this by one clerk, and that 
by another clerk, and this by the cashier, and that 
by the porter, and this by a driver, and that by the 
proprietor's wife. I don't know who I am working 
for unless it's a stock company, composed of the 
people I mention. Well, I have seen plenty of 
18 



Friedman's Common-Sense Candy Teacher 

places where there is no head or tail to the business. 
Everyone in the place is boss. I know cases where 
the proprietor's children from ten to fifteen years 
of age are bosses. I know where the proprietor's 
daughter and her husband are bosses. I know places 
where everyone in the store is boss, where one bosses 
the other. I don't blame the fellow for telling me 
he didn't know for whom he was working. If I 
were running a business, if only a peanut stand, I 
would manage it in a business way, and if I con- 
ducted a business where I had several employees I 
would appoint one boss, if I was not capable of 
being so myself. One boss is all that's necessary 
in any retail store. There are places that require 
heads of departments, such as the dipping room, 
packing room, etc., but there should be only one 
boss over all, and the help should know who that 
boss is, and then they would be able to answer intel- 
ligently the question, Who are you working for? 
Systematize your business. 



19 



Friedman's Common-Sense Cqxidy Teacher 



CLEANLINESS. 

Shut that door! I've told you that a hundred 
times or more. Now keep it shut. Did you ever 
hear a remark like that? I have heard it in thirty- 
one states and in dozens of cities and towns in each 
state. Why did the man order the door shut ? Was 
there too much draft? No. Was the dust being 
blown in ? No. Was it for fear flies would get in ? 
No. He ordered the door closed because he didn't 
want his customers to get a sight of the shop. Why 
didn't he want the customers to see the shop ? Was 
it because he had some new tools? Nix. Was it 
because he made a line of goods that no one else on 
earth was making? No. Was it because he didn't 
want his customers to know he made his own can- 
dies ? Well, I should say not. He wanted the door 
kept closed for fear his customers would see the 
filthy condition of his shop. Because he didn't want 
his customers to see his candy maker and his helpers 
walking around the shop half naked, and with what 
20 



Friedman's Common-Sense Candy Teacher 

little they did have on would stand alone if taken 
off. Because he was afraid he would lose his trade 
if his customers should see what he didn't want 
them to see. Mr. Candy Maker, why don't you 
keep your shop clean? Why dress like a half-witted 
slob? Keep yourself and shop in such a tidy condi- 
tion that when your employer sees how clean you, 
your helpers and the shop look he will yell out at 
the top of his voice : Keep that door open ; let my 
customers see how neat our candies are made ; don't 
let me ever find that door closed again! 



21 



Friedman's Commons-Sense Candy Teacher 



DON'T GUESS. 

I have seen dozens of men who call themselves 
expert candy makers that work without the aid of 
scales in the shop. They have an idea that the man 
who invented scales was foolish; why, all they have 
to do when putting on a batch is to dig down into 
the barrel and pull out a handful of glucose, dig up 
a few scoops of sugar, break off a chunk of paraffin 
and cook it. Why, it's easy. They are great on the 
guess ; they can tell just how many pecans they dig 
up with two hands, to the very ounce. On guessing 
fruit, they are extra good. Three handsful Of cher- 
ries and one and one-half handsful of pineapple and 
one green gage just weigh two pounds and seven 
and one-half ounces. This same class of candy 
makers are just as good on guessing the weight of 
extracts — two dashes make one-quarter ounce ; four 
dashes make two ounces, etc. They are so good on 
the guess that when the proprietor asks them what 
this or that piece of candy costs to make they can 
22 



Friedman's Common-Sense Candy Teacher 

tell him to the fraction of a cent. Why, it's easy 
for them ; scales are only in their way. If this same 
class of candy makers would only teach the clerks in 
the store to guess the weights of candy as sold to 
the customers, just see what it would save the 
proprietor for scales. Mr. Proprietor, look around 
your shop and see if you can find any guessers that 
are making goods for you that way — and if you 
have, kindly ask them to resign, and have them 
guess where they are going to get a job next. Don't 
be a guesser. 



23 



Friedman's Common-Sense Candy Teacher 



TO THE CLERK. 

Are you a clerk? If so, are you well posted in 
regards to the keeping qualities of the candies you 
display in show cases and on the counters? If not, 
it's your duty to find out how long this or that style 
of candy will keep fresh. Some candies will keep 
nice and fresh for weeks, and others will keep but 
a few days. Now, what you want to find out is 
how to display the goods after the candy maker has 
sent them to the store, and also the goods that soon 
become old, dry out, or get sticky. You should 
make a nice display of and place these in the best 
selling part of your show cases or counter. You 
know every store has some certain part of a counter 
or show case that requires replenishing more often 
than the balance of the cases or counters. I have 
always noticed that when a clerk is well posted in 
the keeping qualities of candies that when a box or 
tray of candy arrives from the shop the clerk will 
inspect it, and if it looks like a piece of goods that 
24 



Friedman's Common-Sense Candy Teacher 

will soon get dry, old, or sticky, will take special 
pains to show it up nicely and in a place where it 
will be seen by anyone who comes into the store, 
and the chances are that before night the goods are 
sold. A pan of candy well displayed is half sold 
before a sale is made. I have seen clerks when 
they receive a box or tray of candy from the shop 
that will weigh from ten to twenty pounds, look at 
it and then take out about two pounds and place 
that quantity in a dish or pan, one piece at a time, 
side by side, putting the balance under the counter. 
This is wrong. The small amount on display looks 
so cheap and uninviting that it has a slow sale. 
What becomes of the under-the-counter lot? Ask 
the candy maker, and he will tell you he gets it in 
"scrap" to make over again. When I step into a 
candy store and see from twenty to forty cents' 
worth of candy displayed in each pan or dish it 
looks cheap to me. Good candies are made to sell, 
not to keep or to be made over again. Do you 
know what made-over candy means? It means 
double labor, that's what, and double labor means 
double cost, and double cost means no money in it 
for the "boss," and no money in it for the "boss" 
25 



Friedman's Common-Sense Candy Teacher 

means low or no wages for you. Why, it's as clear 
as glass to me; that candy, and plenty of it, well 
displayed, will sell itself. We are living in a coun- 
try that has more candy eaters in it than any coun- 
try on earth, and the people who eat it will buy 
from you just as quickly as they will from the other 
fellow if you will only let them know you have it 
for sale; and the only way they will ever know you 
have it for sale is for you to place it where it can 
be seen — not under the counter. If it was the cus- 
tom for people to carry an x-ray machine with them 
then it would be O. K. to keep your candies under 
the counter, but as x-rays are quite expensive and 
are not common enough as yet to be carried by the 
public at large, show up your goods. If you are not 
well posted in the business, ask your employer for 
a few pointers, and if he can't give them to you ask 
the candy maker for them, and if he can't give them 
to you, why, get a job elsewhere. My advice is to 
show up your goods; more I cannot say. As for 
under the counter — why, forget it. 



26 



Friedman's Common-Sense Candy Teacher 



ARE YOU A CANDY MAKER? 

One of the best trades in America today is that 
of the candy maker. Mr. Candy Maker, did you 
ever stop long enough to give this a thought? I 
have, Read this and see if it don't start you to 
thinking. If you want to engage any bricklayers, 
carpenters, barbers, plumbers, painters, paperhang- 
ers, cigarmakers, cooks, or, in fact, any tradesman, 
with the exception of a candy maker, why, you can 
get one quick. It is no trouble to get a journeyman 
of any kind and a good one, too, and that quickly. 
Do you know what that means? That means a 
great deal to you, if you will stop and think, when 
a candy maker becomes a good A No. I workman 
he knows one of the best trades on earth. Just 
think of it, a good candy maker can get a position 
from 500 to 3,000 miles from where he is located, 
and have his transportation paid into the bargain. 
This is just because good men are scarce. Show me 
any other trade where it is necessary to advertise, 
27 



Friedman's Common-Sense Candy Teacher 

and advertise sometimes for weeks, before a good 
man can be secured. Why, good candy makers are 
as scarce as twelve dollar gold pieces. When you 
stop to think of it, you don't know of any good 
candy makers who are loafing, do you? This means 
a great deal to you. Study, originate, and don't 
stop learning after you know how to make quite a 
nice line of candy, but learn to make a nicer line. 
Keep up to date. Notice how other candy makers 
work. In fact, be a candy man while you are in 
the business. It's great to be a good candy maker. 
Try it. 



Friedman's Common-Sense Candy Teacher 



THE UP-TO-DATE CONFECTIONER. 

Store opens at 7 o'clock a. m. Everyone on time. 
Candy maker prepares a list of materials wanted 
while the fire is burning up. Every one in the store 
busies himself cleaning up and getting ready for 
the day's business. Proprietor arrives promptly. 
As he enters the store he bids all a cordial good 
morning. After looking over his mail he goes into 
the shop and pleasantly greets the employees there; 
then he turns to the candy maker and asks, Jack, 
anything wanted? Yes, sir; I want five pounds of 
butter, five gallons of cream, and a ream of wax 
paper; and while you are about it, I would suggest 
that it would be well to order nut meats of all kinds 
as the present stock is getting low. Another pleas- 
ant word or two and then the proprietor goes back 
to his desk and at once orders the goods needed to 
be sent immediately. The proprietor then finishes 
his mail and is ready for the duties of the day as 
they come up. The cordial manner and greeting 
29 



Friedman's Common-Sense Candy Teacher 

of the proprietor in the morning makes everybody 
from the front door to the alley feel good, the clerks 
wear a happy smile and Jack whistles while he turns 
out batch after batch, each made just as it ought to 
be. When closing time comes the proprietor says 
good night all, and every one goes away contented. 
This is the kind of a proprietor that is generally 
successful; he gets the most out of his employees, 
and through his business methods and his reception 
of customers builds up a steady and profitable trade. 



30 



Friedman's Common-Sense Candy Teacher 

GIVE IT A NAME. 

What is it? If you know of some good, appro- 
priate name that can be given to the class of candy 
makers I now speak of, why, give it to them. What 
I have seen some candy makers do: I have seen 
them throw a knife on the floor and break it, just 
because it was so sharp that they cut their finger 
with it while cutting caramels. I have seen them 
throw a knife clean across the shop because it hap- 
pened to be dull, and would not cut easy. I have 
seen them take a heavy knife and hit and pound 
and dent a pair of fifteen-dollar rollers, just because 
a batch of lemon drops happened to stick to the 
rollers. I have seen them take a hatchet and pound 
and cut into a candy hook, because the batch of stick 
happened to hold fast in one spot, making the hook 
worthless. I have seen them throw a hatchet down 
and then kick it, because they could not break or 
chop a thick, wet piece of wood for kindling. I 
have seen them swear at a batch of candy and pour 
it in the sink, just because the batch burnt itself 
when left alone. I have seen them pick up a batch 
of stick and throw it in a barrel of scrap, because the 
3i 



Friedman's Common-Sense Candy Teacher 

batch was mean enough to freeze before they were 
able to pull it out. I have seen them throw away 
four dozen eggs with a curse, just because one that 
was rotten fell in the good eggs when they were 
opening them. I have seen them dump two pounds 
of red stripe in the fire, just because they only 
wanted a quarter of a pound. I have seen them 
break a forty-dollar machine just because the handle 
turned hard. I have seen them damn a copper kettle 
because the batch in it would not boil over a fire 
that was nearly out. I have seen them pour gallons 
and gallons of cream in the sink, just because it 
was mean enough to get sour from standing in a 
warm shop all day. T have seen them pick up a 
dipper of water and throw dipper and all on the 
floor, and then kick the dipper, just because the 
dipper was just where they wanted to set a kettle. 
I have seen them do so many crazy acts like this 
while at work and swear at a tool as if it was able 
to understand them, and ruin so many good and 
useful tools, while mad, that I often wish all tools 
were made of rubber. Some of you good, sensible 
candy makers, name this class of workman, I can't; 
it's up to you. 

32 



Friedman's Common-Sense Candy Teacher 



WHICH PAYS BEST? THINK THIS OVER. 

Candy maker cleaning up the shop; his employer 
steps in and starts to give orders in this fashion: 
Say, what do you think you are doing? If you are 
trying to fix up the shop you had better take les- 
sons. Just look at those cases there ; why don't you 
pile them up straight ? Eh ? haven't you got to that 
yet? Well, how long do you expect to work at this 
job of cleaning up a shop? You must think there 
is nothing else to do. Pull that barrel over farther. 
No, not that way; where in the world did you ever 
work before ? Here, this way, to your right ; that's 
it. Move those cans; not there, but here; why, I 
could get up there and do that work in half the 
time. Now you have it, hit it a little; that's it; 
well, well, you're a peach. Never mind the rest; 
some day when I have time I'll show you how to fix 
up a shop. 



33 



Friedman's Common-Sense Candy Teacher 



THE OTHER FELLOW. 

Candy maker cleaning up the shop ; his employer 
slips in. Good morning, Jack; arranging things, 
are you? That's good, we want to get things in a 
little better shape now. Guess you would get better 
results if you would move those boxes over there; 
that's it. Now just a little more; there you got it. 
See if it will look a little better if you moved that 
glucose back a little farther. Suppose you even up 
those cans ; that's the ticket ; makes a better appear- 
ance, doesn't it? That's it; see the difference? 
Well, Jack, when you get everything arranged nice- 
ly, try and keep it that way; it looks good in here 
now; keep up the good work. 



34 



Friedman's Common-Sense Candy Teacher 



IT PAYS TO WATCH SMALL THINGS. 

No matter how large your business may be, it is 
well worth the while to look out for its minor 
affairs. We are living in an age of large things in 
general, but it is, after all, from the handling of 
smaller deals that the greatest profits are derived. 
Small leakages are sure to slip by unnoticed unless 
the business is so organized that every detail, no 
matter of how little apparent significance, can be 
properly checked. 



35 



Friedman's Common-Sense Candy Teacher 



NOTICE THE RECIPES. 

In looking over the recipes in this book you will 
notice that some of them are for large batches and 
some small. If the batches are too small you can 
double up to size batch you wish to make, and 
where the batches are quite large cut them down to 
suit. 



36 



Friedman's Common-Sense Candy Teacher 



NOT LEFT IN THE DARK. 

You will notice when looking over the recipes 
given in this book that I not only tell you how to 
put the batch together and what degree to cook it to, 
but I also explain how the batch should be handled 
after it is made, informing you how it should be 
cut, wrapped, dipped, or displayed in store. You 
are not left in the dark, as I not only explain how 
to start but how to finish, also. 



37 



COMMON-SENSE 
TALK ON 
MATERIAL 



Friedman's Common-Sense Candy Teacher 



ABOUT HAND-ROLLED CHOCOLATES. 

All centers for fine hand-rolled chocolates, you 
notice, have a tendency to leak, as the cream is 
dipped without reheating it; therefore, when you 
have finished dipping this class of work, let them set 
a few hours and then pick out those that leak and 
patch up the leaky spots with a little chocolate ; they 
will never leak twice. This is the best way to 
handle the above work. Some confectioners dip the 
above kind of goods twice ; this is not as good a way 
as patching them and is more expensive. 



41 



Friedman's Common-Sense Candy Teacher 



STRIPES AND COLORS FOR CHEWING 
KISSES. 

Molasses — Plain. 

Molasses Peppermint — Dark stripe. 

Peppermint- — White, with red stripe. 

Sassafras — White, with green stripe. 

Maple — Plain, with dark stripe. 

Strawberry — Plain pink. 

Wintergreen — One-half batch pink, one-half 
batch green, placed together. 

Lime — Delicate green. 

Cinnamon — One-half batch red, one-half batch 
white, placed together. 

Chocolate — Plain. 

Lemon — Yellow. 

Vanilla— White. 

Clove — Pink and green stripe. 



42 



Friedman's Common-Sense Candy Teacher 



POINTERS ON SANDING DROPS, ETC. 

Don't place drops, squares, etc., in a sieve and 
hold them over steam and then pour them over 
granulated sugar ; this is the old way and causes the 
goods to grain. If you will place whatever goods 
you wish to sand in a clean, dry kettle, and pour a 
thin solution of gum arabic over them and mix 
them up good and then pour fine granulated sugar 
over them and work up the whole batch nicely and 
spread out to dry, you will find that the gum holds 
the sugar much better than water or steam, and 
prevents the goods from graining. 



43 



Friedman's Common-Sense Candy Teacher 



GLACE DIPPING FORKS. 

Get 400 pieces of wire, strong but thin ; each piece 
10 inches long. Now, sharpen one end of each piece 
to a needle point; then place 4 pieces in a vise and 
twist them tight, with the exception of i x / 2 inches 
from the pointed ends; then bend each pointed end 
out straight, one to the north, one to the south, one 
to the east and one to the west. Then bend the 
other end a little to form a hook to hang by. Now 
stick whatever fruit, or nuts, you wish to glace on 
the points of each fork, and when you dip them 
hang them up on a wire stretched near your work. 
After they are cold, pinch off the drip or string that 
hangs from each glace. This way of dipping is 
first-class and leaves no flat bottoms on the goods. 



44 



Friedman's Common-Sense Candy Teacher 



ABOUT SUGAR. 

In giving the recipes in this book you will notice 
I do not mention what grade of sugar you should 
use, unless the recipe calls for brown or maple sugar, 
as I find where one firm uses Confectioners' A to- 
day, tomorrow they will use another brand; so I 
leave the brand of sugar to be used to your own 
judgment, as nearly all grades of sugar, properly 
used, will give good results. In the use of maple 
sugar I would suggest using Canada maple, as it is 
much stronger flavor and costs very little more, 
being cheaper in the end. 



45 



Friedman's Common-Sense Candy Teacher 



ABOUT PLASTER MOULDS. 

When in need of moulds I would advise all con- 
fectioners to buy them from the firms who make 
them for the trade. Some years ago there were 
very few places that you could secure them, and it 
was the custom for every good cream man to make 
his own moulds, but in the past few years there are 
several good firms who make a business of it and 
you can buy them cheaper than you can make them, 
and will find them to be more perfect than you will 
be able to make them. 



Friedman's Common-Sense Candy Teacher 



PLASTER PARIS MOULDS. 

Soak 2 lbs. Jap gelatine in cold water over night, 
then put in a kettle and cook to a good thread, or a 
very soft ball; pour batch into a starch board, let 
set a short time, and when you stick your finger 
into it and the impression does not close up at once, 
then press in one of each kind of moulds you wish 
to get patterns of, and let them remain until the 
gelatine sets good and firm; then pick out the 
moulds and mix whatever amount of plaster paris 
you wish to use in cold water to a pasty consistency 
and run it through a funnel into the impressions; 
when they set good and hard, pick them out, whittle 
the tops smooth and dip them in shellac to make 
them nice and smooth. You can repeat filling the 
impressions as often as you like, as the gelatine will 
remain good for weeks, and when you wish to use 
it you can dissolve it and use it for regular work 
where recipe calls for gelatine. 



47 



Friedman's Common-Sense Candy Teacher 



POINTERS ON STARCH. 

Always make it a point to have your starch room 
in as dry a place as possible. Keep the starch clear 
of all small pieces of cream that fall through the 
sieve while sifting the centers. Sift the starch at 
least once or twice a month; whenever the starch 
becomes too light, mix a little fresh starch to it or 
a little flour, and when you make impressions in it 
they will be more perfect than if the starch was dry 
and loose. Centers of any kind run in damp starch, 
or put into a damp starch room, produce poor 
results. 



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Friedman's Common-Sense Candy Teacher 



THE CHOCOLATE DIPPER. 

When you prepare chocolate for dipping, be sure 
and break up each cake in small pieces as possible 
and not in large chunks. After you have placed it 
in a pan over the steam bath, stir it until it is 
melted, and be sure and see that it does not become 
hot at any time while melting it. Chocolate should 
never become more than blood warm. If you wish 
to thin it down any, add a little cocoa butter to it, 
and while you are dipping chocolates, every time 
you take out any amount to use be sure and stir up 
all of it so as to blend the cocoa butter into it; 
otherwise it will float on top. All large confec- 
tioners have what is called a chocolate mixing ket- 
tle, so these pointers are only intended for the retail 
trade, who are obliged to dip in the old-fashioned 
way. If you wish to put a thick coating on your 
centers, sprinkle a little water on the slab while 
you work it up smooth with your hand ; do this each 
time you dip from the pan, but never add water to 
the chocolate in the pan; this must be done on the 
slab only. You can also use glycerine instead of 
water, but great care should be taken so as you 
won't overdo it. 



49 



Friedman's Common-Sense Candy Teacher 



ABOUT PARAFFIN. 

Wherever you notice a receipt in this book that 
calls for paraffin, you can cut it out and use some 
substitute in its place, if you know of any. I know 
of several substitutes where they claim they are 
equal to paraffin, but I have failed to see it. A 
grease of any kind does not take the place of 
paraffin, so if you don't wish to use it don't sub- 
stitute grease in its stead, as there are no chewing 
properties to grease. Grease of any kind in a batch 
of candy will help the cutting quality of the goods, 
but will not make it as nice and as long a chewing 
piece as if paraffin was used. For my part, I am 
not in favor of paraffin in any candy, and would 
not use it. 



50 



Friedman's Common-Sense Candy Teacher 



ABOUT DIPPING BON BONS. 

When you reheat dipping cream for bon bons, 
don't let the cream get thin and hot before you 
attempt to stir it, but stir it from the moment it 
becomes warm enough to melt over the steam bath. 
After it is ready and you find that the cream is 
in good condition to use, don't add water to it, but 
use it as it is. Sometimes the cream has been cooked 
higher than it should be; in that case you are 
obliged to add a little water to it, and when you do 
be careful not to overdo it, as it makes the cream 
coarse, and after they dry out a little they become 
hard and spotted. Try and have the cream used 
for bon bons always made from recipe given in 
this book and you will avoid all trouble. 



5' 



Friedman's Common-Sense Candy Teacher 



BEATING EGGS OR ALBUMEN. 

Whenever you beat eggs or albumen for use in 
the shop be sure and beat them good and stiff. 
Anything in the candy line that calls for either of 
the above and where they are only half beat the 
batch will not turn out satisfactory. 



52 



Friedman's Common-Sense Candy Teacher 



ABOUT GELATINK 

Whenever you read a recipe calling for this or 
that amount of dissolved gelatine, such as 6 sheets 
or 10 sheets, don't soak the gelatine in a gallon of 
water; just cover the gelatine with cold water, and 
as soon as the gelatine becomes soft pour the water 
off, and when the time comes to use it pick out the 
gelatine and add it to the batch. 

The above instructions are only where it calls for 
gelatine. But where the receipt calls for a certain 
amount of gelatine dissolved in a certain amount 
of water and tells you to use it, water and all, you 
must not get it mixed up with the above directions. 



53 



Friedman's Common-Sense Candy Teacher 



WATER TESTS. 

Whenever you test a batch of candy with water, 
never use ice water, as ice water will give you a 
false test. In warm weather draw a pail or dipper 
of water just about the time you think your batch 
is ready for testing, and in cold weather always 
draw a pailful of water when you put the batch 
on and let it set and it will become the temperature 
of the shop and give you a true test. Be sure and 
avoid ice water in testing batches. 



54 



Friedman's Common-Sense Candv Teacher 



ABOUT DIPPING FRUITS. 

Whenever you wish to dip orange slices, grapes, 
strawberries, or fruit of any kind in fondant, always 
dip the fruit first in a solution of gum arabic, which 
gives it a coat and keeps the acid from the fruit 
from eating through the cream. This is simple, but 
it does the work. 



55 



Friedman's Common-Sense Candy Teacher 



A FEW WORDS ABOUT SCRAP. 

Many confectioners throw away many dollars' 
worth of scrap in a year. Scrap, of course, in many 
lines of manufacture, may be of little value, and, 
possibly, not worth the time required to preserve it, 
btu this is not the case with the confectioner. It is 
in overlooking the value of these waste materials 
that the smaller firms are the most careless. Save 
the scrap and use every ounce of it ; it cost you more 
than the price of sugar. 



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Friedman's Common-Sense Candy Teacher 



STRAIN YOUR BATCHES. 

Get a No. 40 sieve, a good strong one, and if you 
are making candy for an up-to-date confectioner 
who has the best class of trade, use this sieve ; or if 
you are working for a confectioner who is anxious 
to get good goods for his trade, use this sieve. The 
way to use it : No matter what kind of candy you 
are about to make, soon as the batch is dissolved, 
strain it through this No. 40 sieve into a clean 
kettle; then cook your batch, and after you have 
used it for several batches, look at the sieve and see 
the dirt and grit in it. By doing this you will find 
that the candy is nice and smooth — no grit, no dirt 
— and your trade will appreciate it. So will you. 



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Friedman's Common-Sense Candy Teacher 

POINTERS FOR NEW BEGINNERS. 

As this book will fall into the hands of some 
young men who have never made candy and are 
anxious to learn, I wish to call your attention to 
just a few points. Whenever you look over a recipe 
in this book calling for a damp slab, that means to 
sprinkle the slab lightly with cold water. All fon- 
dants, of any kind, are poured on damp slabs, but 
no other kinds of candy are worked this way. A 
paper-lined slab, or board, means that paper of some 
kind should be spread on the slab or board and the 
batch poured over it, and when cold the batch is to 
be turned over and the paper peeled off; if it does 
not peel off nicely, then you should dampen the 
paper and it will peel off. Never use wax paper 
to pour a batch on unless recipe calls for wax 
paper. All taffies, caramels, hard goods of any kind 
must be poured on a greased slab. Any person who 
has worked at the candy business any length of time 
knows all these points, and I would advise any one 
who wishes to learn the candy business to go to 
work first in some shop for a short time before 
starting in for themselves, or to engage a candy 
maker for a short time to give them a rough idea 
of how goods are made; then, with a book of .this 
kind, in your possession, you can go it alone. 
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Friedman's Common-Sense Candy Teacher 

POINTS ON STORE ADVERTISING. 

I have found out from actual experience that it 
pays to advertise the goods you sell. There are 
hundreds of ways in doing this. Get neat cards 
printed, with the names of some of your best sellers, 
and slip one in a box of candy as you pack it. Hang 
up neat signs with names of some of your best 
goods on them; have seals made with your name on, 
and stick one on every box of candy you sell; have 
every bag with your name printed on it ; place neat 
signs in your window whenever you make a dis- 
play, with the names of the goods in window on 
them ; paste a neat sign on the window pane, calling 
the attention of the people to what you have to offer 
on this or that day; stick a neat card on every pan 
or dish of candy in the store, with the name of the 
goods on it. There are dozens of ways to advertise 
the goods in store. Any old way of advertising is 
better than no advertising at all. The fellow that 
advertises is generally the fellow that wins. Try a 
little of it. 



59 



FORMULAS 



Friedman's Common-Sense Candy Teacher 



POINTERS ON NOUGAT. 

If you are in the retail business and have no steam 
kettle and wish to make a nougat, or, in fact, any- 
thing from recipes in this book that calls for steam, 
you can accomplish good results if you will cook the 
batches over a dead, or slow, fire. Place a sheet of 
tin over the coals to make the fire as slow and dead 
as possible and you will be able to produce good 
results. 



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Friedman's Common-Sense Candy Teacher 



ABOUT FRUIT NOUGAT. 

Whenever you make a nougat that contains 
French fruit and wish to cut it into 5 or ioc bars, 
and you find the knife becomes sticky and hard to 
cut, why, heat the knife and it will slide through 
the batch like cheese. Should you ever want to 
make a batch of nougat and make it look like a 
fruit nougat and still use no fruit, mix red and white 
A. B. gum drops into it, and when it is cut in bars 
they show up like cherries and pineapple — but they 
are not. 



64 



Friedman's Common-Sense Candy Teacher 



ABOUT ALBUMEN. 

Whenever you wish to make a batch of candy that 
calls for albumen, be sure and soak whatever 
amount you want to use in cold water, enough to 
cover it; not too much water, just enough to cover 
it nicely. Always put it to soak the night before 
you want to use it, as it takes several hours to dis- 
solve it. One ounce of albumen is equal to one 
dozen whites of eggs. 



65 



Friedman's Common<-Sense Candy Teacher 

EXTRA FINE NOUGAT. 

Beat 24 ozs. of albumen stiff and set it one side. 
Now cook 40 lbs. sugar, 25 lbs. glucose, water to 
dissolve to 246. Set off, or turn off steam; let 
dasher work and add the albumen. Now cook in 
another kettle 40 lbs. sugar, 25 lbs. glucose, 13^2 lbs. 
paraffin, or substitute, 1 lb. cocoa butter to 274. 
Pour this into the first batch slowly, while dasher 
mixes it good; add 36 lbs. almonds, and spread in 
wafer-lined boards. Make any color or flavor de- 
sired — vanilla, strawberry or chocolate. 



GOOD CHEWING NOUGAT. 

Beat 28 ozs. of albumen stiff and set it one side. 
Now cook 40 lbs. sugar, 56 lbs. glucose, water to 
dissolve to 240. Turn off steam; let dasher work 
till batch cools off a little, then add the albumen and 
let dasher work while you cook in another kettle 
40 lbs. sugar, 56 lbs. glucose, 3 lbs. paraffin, or 
66 



Friedman's Common-Sense Candy Teacher 

substitute, i lb. cocoa butter to 270. Add it to the 
other batch, flavor and add nut meats to suit, spread 
out in wafer-lined boards. This nougat cuts like 
cheese and will not grain and stands up nicely while 
the girls are dipping it. 



QUICK-MADE NOUGAT. 

Twenty-one lbs. sugar, 14 lbs. glucose, Y\ lb. 
paraffin, or substitute, 2 ozs. cocoa butter; water to 
dissolve. Cook 270 and pour it in a thin stream 
over the whites of 40 well beat up eggs ; beat good 
while pouring. Add J^ lb. of frappe powder and 
bitter chocolate to suit. Flavor vanilla and add 
almonds to suit. Stir till quite thick and pour in 
wafer-lined trays. 



SHORT EATING NOUGAT NO. 1. 

Soak 32 ozs. albumen over night in cold water — 
enough to cover it. Now cook 25 lbs. honey, 15 
lbs. glucose, 20 lbs. sugar, and water to dissolve to 
67 



Friedman's Common-Sense Candy Teacher 

240. Turn off steam, but let the dasher work. Beat 
the albumen good and stiff and add it to the batch, 
while it is being stirred. Cook 40 lbs. sugar, 15 lbs. 
glucose, 2 lbs. paraffin, or substitute, 1 lb. cocoa but- 
ter to 270. Add this to the batch while it is being 
stirred up; when well mixed, stop, or turn off the 
dasher. Add nut meats to suit, and put in boards 
lined with wafer sheets. This is good and reliable; 
don't be afraid to make the entire batch. 



COCOANUT NOUGAT. 

Beat 27 ozs. of albumen stiff and set it one side. 
Now cook 50 lbs. sugar, 50 lbs. glucose, water to 
dissolve to 270. Turn off steam, let dasher work, 
add the albumen. Now cook in another kettle 13 
lbs. honey and 5 sheets of dissolved French gelatine, 
8 ozs. of glycerine, 1 lb. paraffin, or substitute, }i 
lb. of cocoa butter till good and hot, not to a boil ; 
then add it to the first batch; let dasher work and 
add Maccaroon cocoanut to suit. When well mixed, 
spread in wafer-lined boards. 
68 



Friedman's Common-Sense Candy Teacher 

VARIEGATED FRENCH NOUGAT. 

Make a batch of Short Eating Nougat No. I and 
when done divide the batch in three equal parts; 
color one pink, one chocolate, and leave the other 
white. Now press the chocolate nice and even in a 
wafer-lined tray, then the white on top of the choco- 
late, and the pink on top. Wafer sheet the top and 
press down with a board and weight. Flavor the 
pink strawberry, and the white vanilla; when this 
nougat is cut and wrapped it shows up fine. 



NOUGAT CUP CAKES. 

Five lbs. sugar, 5 lbs. glucose, water to dissolve. 
Cook to 250 and pour one-half out in a fine stream 
over the whites of 24 well beat up eggs; place the 
other half on the fire and cook to 286 and pour it 
in a fine stream over the first batch, stirring all the 
time. Now add 3 lbs. s of French fruits, cut up 
small, 1 lb. English walnuts, 1 lb. pecans, 1 lb. 
69 



Friedman's Common-Sense Candy Teacher 

almonds, vanilla flavor, and stir till good and thick. 
Then pour out in one pile on the slab, weigh off 
2 ozs. to each piece and roll or form it in an oval 
shape like an tgg, and dip them in a good bitter 
sweet chocolate. 



DENVER NOUGAT. 

Six lbs. sugar, 5 lbs. glucose, water to dissolve. 
Cook to 244 and pour in a fine stream over the 
whites of 40 well beat up eggs. Have helper stir 
while you pour. Now cook 6 lbs. sugar, 5 lbs. glu- 
cose, water to dissolve, y 2 lb. cocoa butter, y 2 lb. of 
paraffin, or substitute, to 274 . Pour it in a fine 
stream into the other batch ; add nut meats to suit ; 
flavor vanilla and spread it in a wafer-lined starch 
board. 



7* 



Friedman's Commoii^Sense Candy Teacher 



IMITATION FRUIT NOUGAT. 

Ten lbs. sugar, 14 lbs. glucose, water to dissolve. 
Cook to 250 . Pour one-quarter of the batch in a 
thin stream over 5 ozs. of well beat up albumen; 
place kettle on fire and cook it to 270 this time, 
and pour one-half over the albumen batch in a thin 
stream. Place kettle on furnace again and cook to 
285 ° and pour all in a thin stream into the batch; 
add J / 2 lb. of melted cocoa butter and 4 ozs. of 
shaved or melted paraffin, or substitute. Flavor to 
suit, and add 4 lbs. of red and 4 lbs. of white A. B. 
gums to it. Stir good and pour in wafer-lined 
trays, or spread on slab and cut and wrap, or dip in 
chocolate. 



NO. 8 NOUGAT. 



Sixteen lbs. sugar, 12 lbs. glucose, 4 ozs. paraffin, 
or substitute, 4 ozs. cocoa butter, water to dissolve. 
Cook to 260 and pour it in a thin stream over the 
whites of 40 well beat up eggs, and cock over steam 



<r 



Friedman's Common-Sense Candy Teacher 

till batch gets quite thick and will snap when tested 
in fresh water. Flavor with vanilla and add Eng- 
lish walnuts to suit. Spread in wafer-lined trays. 
This is a good, reliable piece. 



72 



Friedman's Common-Sense Candy Teacher 



POINTS ABOUT CARAMELS. 

When cooking a batch of caramels be sure and 
cook over a slow fire. Always stir the batch quickly. 
Add the cream as recipe calls for it, and when test- 
ing the batch, after you are ready to pour it on slab, 
just stop one minute. After you set it on a barrel, 
tset it again with fresh water and if it's too -high 
reduce it; if too low, set it on the furnace again. 
After you pour the batch it's too late to rectify mis- 
takes, as I have heard candy makers say, I got that 
too high, or I got that too low that time. Test 
your batch after you set it off and be sure you are 
right; then pour on slab. 



n 



Friedman's Common-Sense Candy Teacher 



HONEY CARAMELS. 

Four lbs. sugar, i lb. glucose, 2 lbs. honey, 3 ozs. 
paraffin substitute, y 2 gal. cream. Cook to medium 
ball, and add }4 gal. cream and cook over slow fire 
to hard ball, and pour on slab. 



SHILO CARAMEL CHOCOLATES. 

Eight lbs. sugar, 6 lbs. glucose, % lb. paraffin, or 
substitute, 1 gal. cream. Cook to medium ball and 
add y 2 gal. cream and cook to medium ball again; 
then add J /2 gal. more cream and cook to a good 
firm ball. Set off and add 3 lbs. of Canton ginger, 
cut up in small pieces, and 2 lbs. of fine Macaroon 
cocoanut. Mix good and pour on slab like all cara- 
mels. When cold, cut and dip in chocolate. 



74 



Friedman's Common-Sense Candy Teacher 

CHEAP STAND-UP CARAMELS NO. 14. 

Ten lbs. sugar, 10 lbs. glucose, l / 2 gal. cream, l /z 
lb. paraffin, or substitute. Cook to hard ball, pour 
on slab, add 5 lbs. bon bon cream, vanilla flavor and 
knead up good till well mixed; then roll out even 
between the bars. Let set 2 hours; ready to cut. 
Make vanilla, cocoanut, almond, walnut and choco- 
late flavors of the above, always working in the nuts 
on the slab. This caramel will stand up in hot 
weather, and can be stacked up high in pans and do 
not stick to each other. 



CHEAP CARAMELS NO. o. 

Twenty-eight lbs. glucose, 15 lbs. sugar, 1 lb. 
paraffin, or substitute, 1 gal. sweet cream. Cook 
slow over steam to the first crack, or 254 , and add 
5 lbs. caramel paste; then turn off steam, pour the 
batch out in large kettle, and add 14 lbs. of bon bon 
c r eam No. 1 to it. Flavor to suit; dissolve good; 
pour on slab. When cold run through sizing ma- 
chine and cut and wrap, or dip in cheap coating. 
75 



Friedman's Common-Sense Candy Teacher 

VANILLA CARAMELS NO. i. 

Eight lbs. sugar, 6 lbs. glucose, % lb. paraffin, or 
substitute, I gal. cream. Cook to medium ball, add 
Yz gal. cream and cook to medium ball again, and 
add y 2 gal. cream and cook to a good hard ball 
only. Set off, add vanilla flavor and pour on slab. 



VANILLA NUT CARAMELS. 

Proceed as with No. i, and after you have put in 
the last portion of cream then add 4 lbs. of any kind 
of nuts you desire and finish as No. 36. 



CHOCOLATE CARAMELS. 

Proceed as with No. 1, and when you add the last 
x / 2 gal. cream, add 2 T / 2 lbs. bitter chocolate and 
finish as No. 36. 

Use 4 lbs. of nut meats to all batches of carameis 
76 



Friedman's Common-Sense Candy Teacher 

of the above size, and always add them just after 
you have added the last cream. Never add nuts to 
a caramel batch after the batch is done and off. It 
has a tendency to grain the batch and also lowers 
the degree. 



COFFEE CARAMELS. 

Steep }4 lb. good coffee in I qt. hot water, and 
soon as it starts to boil set it off and strain through 
a fine cheese cloth. Now, when you make a batch 
of caramels as No. I, when you add the last portion 
of cream, then add the coffee, and finish as all 
caramels. 



MARSHMALLOW CARAMELS. 

Make a batch of caramels as No. i. When done, 
set off, and add 5 lbs. of good hard marshmallows. 
Stir them in till covered, and spread out quick; 
77 



Friedman's Common-Sense Candy Teacher 

when cold roll down smooth with a rolling pin, and 
turn batch upside down, so as the top will lay on 
the slab. It will make it nice and smooth. 



FLAVORS OF CARAMELS TO MAKE. 

Vanilla, chocolate, maple, coffee, cocoanut, al- 
mond, Brazil, English walnut, black walnut, filbert, 
hickory nut, pecan, puffed rice, marshmallow, frappe 
and honey. 



MAPLE CARAMELS. 

The same as No. i, only use maple sugar instead 
of white. 



FRAPPE CARAMELS. 

Make a batch of vanilla or chocolate caramels and 
spread it on the slab just one-half the height of 
usual way, then divide it even by placing a bar in 
78 



Friedman's Common-Sense Candy Teacher 

the center. Now put 5 lbs. of marshmallows in a 
pan, add y 2 glass water and melt them over a steam 
bath, and spread it over one-half of the caramel 
batch nice and smooth; then turn the other half of 
the batch over on top, press down smooth ; when 
cold, cut like all caramels. This is a much better 
3-layer than a cream center, as they do not dry out. 



YANKEE CARAMELS. 

Make a batch of vanilla caramels. When done, 
add 2 tablespoons of ground nutmeg; stir them in 
good, and spread out. This is a nice flavored cara- 
mel and sells well. 



FRAPPE NUT CARAMELS. 

When melting the marshmallows add 1 lb. of 
ground nut meats and finish as frappe caramels. 
79 



Friedman's Common-Sense Candy Teacher 

OPERA CARAMELS NO. 2. 

Fifteen lbs. sugar, 2 lbs. glucose, 1 gal. cream. 
Cook to medium ball, or 240 ; pour on damp slab ; 
let set till quite cool, and cream it. Then divide the 
batch in several pieces and work chopped walnuts, 
pecans, pineapple, cherries, chocolate, etc., in each 
piece and press nice and even in paper-lined pans, 
or on paper-lined slab. Let set a few hours, turn 
over, peel off the paper and mark both ways with 
caramel cutter and cut them about six to the piece. 



SARATOGA CARAMELS. 

Six lbs. sugar, 6 lbs. glucose, water to dissolve, 
4 ozs. paraffin, or substitute. Cook to 246 and add 
1 qt. cream and 1 lb. caramel paste. Cook to hard 
ball, or 250 ; pour on slab, pull good, and spread 
out on slab and roll down smooth with rolling pin. 
Cut when cold. Make the above with nut meats 
kneaded into them also; they are fine. 
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Friedman's Common-Sense Candy Teacher 

COCOANUT ICE CARAMELS. 

Four lbs. brown sugar, 4 lbs. glucose, 1 pint black 
strap molasses, 2 ozs. cocoa butter, y 2 lb. butter, and 
water to dissolve. Cook to a soft ball and add all 
the sliced cocoanut it will stand and set off; add all 
the cocoanut it will take up, pour on slab, and roll 
out one-half the thickness of a caramel. Now re- 
heat 7 lbs. of fondant, and spread it over one-half 
of the batch ; then set the other half on top and press 
it down nice and even. Cut when cold. 



CREAM CENTER CARAMELS. 

Make a batch of chocolate pure- cream caramels, 
as receipt given in this book; spread it out quite 
thin. Now melt bonbon cream, flavor it vanilla and 
spread it over the caramels nice and even ;when it sets 
take a heavy rolling pin and roll it down smooth, 
which will break the hard grain and keep it from 
getting hard and crumbly. Now make a batch of 
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Friedman's Common-Sense Candy Teacher 

vanilla caramels and spread it out the same as the 
chocolate batch; when cold dampen it by rubbing 
a damp cloth over it and lay it over the cream, damp 
side down ; press it smooth and cut when cold. By 
rolling down the cream you will find when cutting 
that the cream don't slip as in the old way. 



PASTE CARAMELS. 

Twenty lbs. caramel paste, I lb. Nuco butter; cook 
to firm ball, set off and add nuts of any kind or 
add chocolate to suit, mix good and pour on slab, 
and spread out as all caramels. 



BURNT ALMONDS, NO. i. 

Seven lbs. sugar, water to dissolve, cook 246 ; 
add 8 lbs. almonds, stir till batch turns to sugar ; set 
off, stir till all are loose ; sift them in a coarse sieve. 
Now put the almonds back in the kettle and stir them 
over a hot fire till they become sticky from the burnt 
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Friedman's Common-Sense Candy Teacher 

sugar on them, when all are good and sticky set off 
and pour the sifted sugar over them and stir till 
loose. Sift off the sugar and put it in kettle; add 
water to dissolve. Cook to 252 °, set off and pour 
the almonds in and stir quickly till all are loose and 
polish them as No. 2 almonds. 



BURNT ALMONDS, NO. 2. 

Five lbs. sugar, 1 qt. water, cook to 240 and add 
6 lbs. of almonds and stir gently till the batch turns 
to sugar; set off quick on a barrel and stir till all 
are loose. Sift them in a coarse sieve. Now put 
the sifted sugar in the same kettle and add 2 lbs. 
more sugar to it and water to dissolve it, and y 2 lb. 
of glucose. Color it pink and add y^ lb. of choco- 
late to make it a good color and cook to the first 
snap, or about 252 ; set off on a barrel, put the 
almonds in another kettle and have your helper pour 
from a dipper a little of the batch at a time over the 
nuts while you revolve or shake the kettle. Con- 
tinue this till all the syrup is used up and stop often 
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Friedman's Common-Sense Candy Teacher 

and pick apart any that stick together. Sift them 
in a coarse sieve and pour them in a clean kettle and 
pour gum arabic solution over them till they are all 
sticky. Work them all up good with your hands 
and spread them out to dry ; when dry, put them in 
an old tin dish pan and add orange shellac to them 
and spread out to dry, and they are ready for the 
store. 



BURNT PEANUTS, NO. 2. 

Make them the same as burnt almonds in every 
respect. Only use large jumbo peanuts instead of 
Spanish. 



CREAM ALMONDS. 

Warm up good and hot 2 lbs. of Jordan almonds, 

have them as near one size as you can, put them in 

a clean kettle and keep them warm. Now cook 18 

lbs. sugar and 3 qts. water to 242 °, set kettle on 

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Friedman's Common-Sense Candy Teacher 

barrel, add vanilla flavor. Set kettle on slab", Have 
helper pour l / 2 pint of the syrup over the nuts while 
you take a small spadle and stir them up. Add a 
handful of 4X sugar over the nuts and stir good. 
Now you have them started, put away the 4X now 
for good, as your helper pours a little syrup over 
the nuts at a time you stir them till loose, continue 
this till you have got about one-half of the syrup 
on, then put away the spadle and as your helper 
pours on the syrup you revolve the kettle in a sort 
of circle or rotary motion ; this will put the pearl on 
the almonds and once in a while stop and pick them 
apart. Continue till all the 18 lbs. of sugar are on 
the almonds, then sift off the loose sugar, put them 
in crystal pans, make a crystal at once. Cook it to 
35 , pour it over the almonds hot, let set 3 hours, 
drain off the syrup and let the pans drain and dry 
for several hours ; they are then ready for the store. 
By using a hot crystal you get out better work and 
save 24 hours time. Make the above pink, white 
and chocolate, just color the syrup whatever you 
like as soon as you set it off the fire. 



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Friedman's Common-Sense Candy Teacher 



CREAM PEANUTS. 

Make them the same as cream almonds in every 
respect. Only use large jumbo peanuts; never try 
it with the small Spanish peanuts, as they split and 
will not take on the sugar. 



EXTRA FINE CREAM ALMONDS. 

Make a batch of cream almonds as per formula in 
this book, and after you have got them about half 
coated, sprinkle quite a little ground walnuts in the 
syrup, as the helper pours it over the nuts, while 
you shake the kettle ; the coating or sugar will take 
up the ground nuts and when crystallized they look 
extra fine. 



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Friedman's Common-Sense Candy Teacher 



MAPLE FONDANT, NO. i. 

Twenty lbs. maple sugar, 4 qts. water, 2 teaspoons 
cream tartar, cook to 238 ; pour on damp slab; 
when cool cream it. 



MAPLE FONDANT NO. 2. 

Twenty pounds brown sugar, 5 lbs. maple sugar, 
5 qts. water, 6 lbs. glucose ; cook to 238 ; pour on 
damp slab; when cool cream it. 



XXX FONDANT FOR CHEAP CENTERS. 

Seventy-five lbs. sugar, 5 lbs. glucose, water to 
dissolve ; cook to 238 ; pour on damp slab and add 
at once 30 lbs. of warm glucose; cream it while 
at blood heat. 



Friedman's Common-Seme Candy Teacher 

NO. 6 HAND ROLLED CREAM. 

Dissolve 24 oz - °f French gelatine in i qt. hot 
water, set it one side; now cook 30 lbs. sugar, 6 
qts. water, 2 teaspoonfuls of cream tartar to 262 ° ; 
set kettle off and add the gelatine batch to it, pour 
on damp slab, when cold add the white of 6 well 
beaten eggs and cream it. Divide in several parts, 
flavor each and roll out size to suit and dip in bitter 
sweet chocolate. 



NO. 9 CREAM FOR HAND ROLLED CHOCO- 
LATES. 

Fifteen pounds sugar, y 2 oz. acetic acid, 3 qts. 
water; cook to 240 , set off, add 2 oz. glycerine and 
2 sheets of dissolved or well soaked gelatine; pour 
on damp slab, when cold add the white of 6 well 
beaten eggs, and flavor to suit and cream it; when 
done, knead good and smooth; roll out and dip in 
a bitter sweet coating. 

90 



Friedman's Common-Seme Candy Teather, 

FOUR-STAR CREAM. 

Beat io oz. of albumen and 10 sheets of dissolved 
or soaked-up gelatine good and stiff, now add to it 
8 oz. of glycerine and 9 lbs. warm glucose and beat 
it up good again. Now cook 60 lbs. sugar, 4 tea- 
spoons of cream tartar, water to dissolve to 242 ° ; 
pour on slab, when quite cold mix the albumen batch 
with it and run through the beater or cream it by 
hand. This is an extra good cream for starch or 
hand rolls. 



BITTER SWEET CREAM. 

Forty lbs. sugar, 2 gals, water, iy 2 oz. acetic 
acid, cook to 242 ° ; set off, add 6 oz. glycerine and 
2 sheets dissolved gelatine and pour on damp slab; 
when cold add the whites of 12 well beaten eggs and 
flavor to suit and cream it ; let set one hour, roll out 
and dip in bitter sweet coating. 
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Friedman's Common-Sense Candy Teacher 

NUT CREAM CENTERS. 

One qt. condensed milk, cook over very slow 
fire to 238 °, set off and add 12 lbs. fondant and 
enough ground walnuts to thicken it up, flavor va- 
nilla and pour on paper lined slab and spread thin; 
when cold cut like nougat and dip in sweet choco- 
late. 



GOOD HAND ROLLED CREAM. 

Twenty lbs. sugar, 4 qts. water, 1 teaspoon cream 
tartar, cook to 242 ° ; pour on damp slab. Now beat 
the whites of 12 eggs good and stiff and add 2 lbs. 
of warm glucose and beat up again. Now start to 
cream the batch and when it begins to look a little 
gray and cloudy add the egg batch and finish cream- 
ing it; when done let set one hour and then knead 
it nice and smooth; flavor to suit, roll out and dip 
in bitter sweet chocolate. Never cover this cream 
with a damp cloth. 

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Friedman's Common-Sense Candy Teacher 

GOOD CREAM FOR STARCH GOODS. 

Twenty lbs. sugar, 4 qts. water, 2 lbs. glucose; 
cook to 230 and add 1 qt. cream and cook to 238 ; 
set off and add 2 sheets dissolved gelatine and 4 oz. 
of glycerine; pour on damp slab, let get cold and 
cream it. This is a good cream and will give satis- 
faction to any up-to-date confectioner if coated with 
good chocolate. 



XX FONDANT FOR HAND ROLLED 
CHOCOLATES. 

Thirty lbs. sugar, 3 lbs. glucose, water to dis- 
solve; cook to 240 ; pour on damp slab. Now 
cook quick as possible 5 lbs. glucose and 3 lbs. of 
sugar to 244 and add it in a thin stream to 2 oz. 
of well beaten egg albumen. Now start to cream 
the batch on the slab and soon as it looks cloudy add 
the albumen batch to it and cream it; when done 
flavor, add nuts or fruits and roll out in small balls 
and dip in chocolate. 

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Friedman's Common-Sense Candy Teacher 

HONEY HAND ROLLED CREAM. 

Eight lbs. honey, 3^ lbs. glucose, 15 lbs. sugar, 
water to dissolve; cook to 246 ; pour on damp 
slab. Now beat good and stiff 6 oz. of albumen and 
pour it over the batch and cream it ; when done add 
nut meats or fruits, roll out and dip in bitter sweet 
chocolate. 



CREAM FOR STARCH WORK, NO. 12. 

Four lbs. sugar, 4 lbs. glucose, 1 qt. water; cook 
to 252 and pour it in a fine stream over 5 oz. of 
well beat up albumen. Now reheat or melt 50 lbs. 
of fondant and then add the albumen batch to it; 
beat up good with the spadle, flavor to suit and run 
in starch. 



NO. 11 CREAM FOR STARCH GOODS. 

Sixty lbs. sugar, 1 oz. acetic acid, water to dis- 
solve; cook to 238 ; pour on damp slab, pour over 
it at onc~ 1 lb. of glycerine; when quite cool start 
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Friedman's Common-Sense Candv Teacher 

to cream it and as it starts to look cloudy add 8 lbs. 
of glucose and finish creaming it ; when reheating it 
add 6 oz. of dissolved gelatine and flavor and run 
in starch. 



HAND ROLLED CREAM, NO. 16. 

Thirty lbs. sugar, y 2 oz. acetic acid, 6 qts. water ; 
cook to 240 ; set off, add l / 2 oz. dissolved gelatine, 
3 oz. glycerine; pour on damp slab. Now beat the 
whites of 6 eggs good and stiff and add J>£ lb. warm 
glucose and beat it in good, pour it on the cream 
batch and cream it slowly ; when done flavor to suit, 
roll out and dip in bitter sweet chocolate. 



PURE FRUIT CREAM CENTERS, NO. 1. 

Grate the skins of 3 oranges in a bowl or pan and 

squeeze the juice over the gratings. Now add 4X 

sugar enough to it to make it a stiff paste, then 

add ]/ 2 lb. of fondant and work it up nice and 

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Friedman's Common-Sense Candy Teacher 

smooth ; form in small balls, size of chocolates, and 
dip in fondant, or in sweet chocolate. 

Grate lemons the same as above and finish the 
same way. 



PARTY CHOCOLATES OR BON BONS. 

Put in a clean bowl any amount of grated pine- 
apple, strawberries, table jelly or jams of any kind 
and add 4X sugar enough to make it firm enough 
to roll in small balls. Dip in chocolate or fondant. 
Use the finest 4X sugar and the acid from the fruit 
will destroy the grain of the sugar one hour after 
they are dipped. 



CREAM FOR BON BONS AND WAFERS 
ONLY. 

Thirty lbs. sugar, 1 y 2 gals, water ; cook to 240 ; 
pour on damp slab, sprinkle cold water over the top 
lightly, let set till cold, cream it and keep in a 
crock covered with a damp cloth. Be sure and 
keep sides of kettle clean while this batch is cook- 
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Friedman's Common-Sense Candy Teacher 

ing and also see that the slab is good and clean. 
As this cream is not doctored in any way, for a 
high-gloss cream this can't be beat. 



BON BON CREAM, NO. 2. 

Thirty lbs. sugar, \y 2 gals, water; cook to 240 ; 
set off and add 3 sheets of dissolved gelatine; just 
drop it in and don't stir it; pour on damp slab; 
cream it when good and cold. When dipping bon 
bons with this cream you will be able to make fancy 
curls or waves on the bon bons, as the gelatine 
makes it sort of elastic and not as short as pure 
sugar cream usually is. 



JAP GELATINE CREAM FOR STARCH 
WORK. 

Soak 10 or 15 lbs. Jap gelatine until good and 
mushy, then dissolve it and heat it till quite thick; 
strain it into a tub and always keep some on hand 
for ready use. Don't have it too thin; have it 
about as thick as a good thin glucose. Now, when 
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Friedman's Common-Sense Candy Teacher 

you reheat 50 lbs. of fondant add 1 qt. of this 
gelatine to it and stir it in while cream is melting; 
flavor to suit and run in starch. This makes your 
centers nice and soft and very smooth. Try it. 



STARCH CREAM, NO. 17. 

Prepare 5 oz. of albumen and beat it good and 
stiff, add 6 lbs. warm glucose to it and beat up 
again. Now cook 60 lbs. sugar, 15 lbs. glucose, 
water to dissolve, to 238 ° ; pour on damp slab; when 
cool add the albumen batch to it; mix it up and 
run through beater or cream it by hand. This is 
a good reliable cream. 



STARCH CREAM, NO. 18. 

Sixty lbs. sugar, 15 lbs. glucose, water to dis- 
solve; cook to 238 ; pour on damp slab; when 
quite cool start to cream it and soon as it begins to 
look cloudy add 5 lbs. more glucose and finish 
creaming it. This is also a good soft and smooth 



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Friedman's Common-Seme Candy Teacher 



POINTER IN MAKING COCOANUT CAKES. 

Get 36 tin rings, made }£ of an inch high and 2 
inches in diameter, and have them soldered together 
and a tin frame put around the entire lot to hold 
them solid. When making the cakes dip the frame 
in cold water and lay it on a sheet of heavy oiled 
paper and spoon out the batch, filling each ring. 
Lift off the frame, dip it again and continue as be- 
fore. It requires two tins to keep two girls at this 
work and the two girls can make 96 boxes a day 
of 72 cakes to the box. 



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Friedman's Common-Sense Candy Teacher 

COCOANUT BISCUITS. 

Soak 2 lbs. albumen over night in cold water; 
beat it good and stiff and set it one side. Now 
cook 50 lbs. glucose, 24 lbs. sugar, water to dis- 
solve, to 238 ° ; turn off steam and add 22 lbs. fine 
cocoanut and one-half of the albumen; stir good, 
then add 22 lbs. more cocoanut and the balance of 
the albumen and mix good. See that it's a nice soft 
ball; then roll out in small balls and flatten in cake 
form; lay them on greased tins and bake in oven 
till nice and brown. 



PEWEES. 



Twenty lbs. sugar, 14 lbs. glucose, y 2 gal. water. 
Cook to 236 , set off and add 12 lbs. of Spanish 
roasted peanuts and 4 lbs. of cerline. Mix good 
and spoon out like kisses, only quite large, as penny 
goods. Spoon out on wax paper. This size batch 
makes 12 boxes, 72 to the box. 
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Friedman's Common-Sense Candy Teacher 

COOOANUT CUT STRAWS. 

Fifteen lbs. glucose, 24 lbs. molasses, 5 lbs. scrap, 
2 lbs. paraffine or substitute, 5 lbs. cerline, 18 lbs. 
long strip cocoanut. Stir and cook to a medium 
boil, not quite as high as a caramel; pour on slab 
and have girls form them in shape of the old style 
hay stacks. This size batch will make 16 boxes 
of 72 to the box. 



COCOANUT SNACKS. 

Seven lbs. sugar, 5 lbs. glucose, 1 qt. molasses, 
1 lb. bitter chocolate, 1 lb. butter, 1 qt. water. 
Cook to 236 , set off and add 2 lbs. English wal- 
nuts and 8 lbs. of cocoanut. Mix good, pour on 
slab and roll out the height of caramels. Let set 
one hour and cut size of caramels. Try the above, 
it sells well. 



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Friedman's Common-Sense Candy Teacher 



NO. o COCOANUT CAKES. 

Thirty lbs. sugar, 12 lbs. glucose, water to dis- 
solve. Cook to 236 , set off and add 10V2 lbs. 
cocoanut; flavor vanilla, mix good and spoon out 
about two inches in diameter. Make the above in 
vanilla, strawberry and chocolate flavors. 



COCOANUT LUMPS. 

Eighteen lbs. sugar, 13 lbs. glucose, ]/ 2 gal. water. 
Cook to 236 , set off, add 2 lbs. bitter chocolate, 6 
lbs. string cocoanut, 2 lbs. cerline. Mix good and 
spoon out on wax paper size of penny goods. This 
size batch makes 12 boxes of 72 to the box. 



COCOANUT FIG SQUARES. 

Fifteen lbs. sugar, 15 lbs. glucose, water to dis- 
solve, 15 lbs. ground figs. Cook to 240 , set off 
and add 15 lbs. fine cocoanut. Stir up good and 
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Friedman's Common-Sense Candy Teacher 

pour on slab, roll out height of caramels; when 
cold cut in small squares and roll them in granu- 
lated sugar; sift off the sugar; ready for store. 



CEYLON SQUARES. 

Seven lbs. sugar, 8 lbs. glucose, i qt. molasses, 
water to dissolve. Cook to 240°, set off and add 
1 lb. butter, 1 lb. bitter chocolate, 2 lbs. English 
walnuts and cocoanut enough to make it a thick 
mass. "Put" in all the cocoanut it will stand, 
then pour all in a paper-lined starch board and 
press it down hard and even; when cold cut in thin 
slices and then cut each slice in small squares. This 
is a good seller wherever made. 



COCOANUT SLICE; GOOD. 

Nine lbs. light brown sugar, 9 lbs. glucose, 9 lbs. 
fresh grated cocoanut, 9 lbs. fresh sliced cocoanut, 
1 lb. butter, water to dissolve, stir and cook to a 
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Friedman's Common-Sense Candy Teacher 

medium boil, or the same degree as you would a 
caramel; pour on slab, spread out the height of 
caramels; when cold cut in small squares. The 
above batch cooked to a soft ball and formed in 
small, oblong shapes, like a pecan, are nice dipped 
in chocolate, or make a nice center for bon bons. 



COCOANUT PASTELLES. 

Place 4 lbs. 4X sugar in kettle, stir it over a 
slow fire till it melts, add a small pinch of butter 
and a little salt and set it off quick; stir in y 2 lb. 
dry cocoanut, spread out thin on slab, cut or mark 
both ways with caramel cutter, break apart and 
sell as they are or dip in chocolate. When making 
the above in large batches you can run them through 
flat chip rollers. 



COCOANUT JIBS. 

Two lbs. sugar, }4 pt. water, )/ 2 lb. glucose. 
Cook to 235 °, set off, add 1 lb. fondant, vanilla 
flavor and just enough fine cocoanut to thicken 
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Friedman's Common-Sense Candy Teacher 

it. Not too thick. Put it in a rubber bag with 
a large star tube in the end and force it out like 
lady ringers on wax paper. The star tube makes 
them ruff on top and they look fine. Make them 
white, pink and chocolate. 



COCOANUT KISSES, NO. i. 

Five lbs. sugar, I qt. water. Cook to 230 and 
add 5 lbs. of fresh grated cocoanut and cook to 
a very soft ball; set off and stir in i l / 2 lbs. of bon 
bon cream and stir till dissolved. Flavor vanilla, 
strawberry or chocolate and spoon out small on 
wax paper. 



COCOANUT KISSES, NO. 2. 

Cook a batch as No. 1 to 235 °, set off and add 
the iy 2 lbs. of fondant and dry cocoanut to suit. 
Flavor and color to suit and spoon out small on 
wax paper, 

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Friedman's Common-Sense Candy Teacher 



COCOANUT KISSES, NO. 3. 

Fifteen lbs. sugar, 6 lbs. glucose, water to dis- 
solve. Cook to 235 , set off and add $y 2 lbs. of 
dry cocoanut ; flavor to suit, stir up good and spoon 
out small on wax paper. 



COCOANUT BAR, NO. 1. 

Ten lbs. sugar, 2 qts. water. Cook to 230 and 
add 10 lbs. fresh grated cocoanut, and cook to a 
good soft ball; add 3 lbs. fondant and flavor and 
color to suit and pour on paper-lined slab, height 
of bars ; let set a few hours and cut in bars to suit. 



CHOCOLATE COCOANUT BARS. 

Make a batch of cocoanut bars No. 1 and cut 
them in small, neat bars and dip in thin chocolate. 
These sell well and look nice stacked up high in a 
pan. 

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Friedman's Common-Sense Candy Teacher. 



COCOANUT BARS, NO. 2. 

Make a batch as per recipe given for cocoanut 
kisses No. 2, when done pour on paper-lined slab 
and cut in bars. 



CREOLE KISSES. 



Make a batch of cocoanut kisses No. 1 ; set 
kettle off and add chopped walnuts or pecans to 
suit; stir them in good and spoon out small on wax 
paper. 



COCOANUT MIDGETS. 

Three lbs. sugar, 7 lbs. glucose, 1 qt. water. Cook 
to 238 , set off and stir in all the macaroon cocoanut 
it will stand; pour on slab and roll out j4 inch 
thick; cut in small squares and roll them in fine 
granulated sugar ; sift the sugar off ; ready for store. 
Make them white, pink and chocolate. 
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Friedman's Common-Sense Candy Teacher 

COCOANUT CREAM ROLLS. 

Twenty lbs. sugar, 5 lbs. glucose, water to dis- 
solve. Cook to 230 and add 4 lbs. of fresh grated 
cocoanut, and cook to 238 ; pour on damp slab; 
when quite cold add 2 lbs. glucose and cream it. 
Then reheat it and run it in starch in some long 
shape impressions, about 2 inches long; when set 
take out and dip in a thin fondant and roll each piece 
in cocoanut. This is quite a nice piece and looks 
well. 



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Friedman's Common-Sense Candy Teacher 



POINTERS ON FUDGE. 

Whenever you make a batch of fudge it is much 
better to pour it out on paper-lined boards than on 
a slab. But should the slab be warm from using it 
during the day, you are safe in pouring it on the 
slab. When you pour a fudge on a cold slab the 
top of the batch will grain and the bottom will cool 
off quick and become soft and pasty. It will pay 
to have boards provided for all fudge or grainy 
batches and avoid mistakes. Add ground nut meats 
of any kind to fudge if you like, as nut fudge is 
very popular. 



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Friedman's Common-Seme Candy Teacher 



MAPLE FUDGE. 

Ten lbs. maple sugar, y 2 gal. cream, ^ lb. butter, 
pinch of salt. Cook to 238 , set off, add 3 lbs. bon 
bon cream, stir till dissolved and pour on paper-lined 
board. 



X. X. FUDGE. 



Forty lbs. sugar, 11 lbs. glucose, 2 gals, evapor- 
ated cream. Cook over slow fire to 238 ° or soft 
ball, set off and add 20 lbs. bon bon cream. Flavor 
vanilla or chocolate, stir till fondant is dissolved 
and pour on paper-lined boards. 



MAPLE WALNUT FUDGE. 

Make a batch of maple fudge and after you have 
stirred in the fondant add 1^ lbs. of ground 
English walnuts and finish as other fudge, 
no 



Friedman's Common-Sense Candy Teacher 



NO. 3 FUDGE. 

Ten lbs. sugar, ]/ 2 lb. butter, i gal. cream. Cook 
to soft ball, or 236 , set off, add 1% lbs. sweet 
chocolate and 3 lbs. of fondant; stir till fondant is 
dissolved and pour on paper-lined board or slab. 
This is a nice short eating piece of goods and does 
not dry out for several days. 



CHEAP FUDGE. 



Twelve lbs. sugar, 6 lbs. glucose, 4 lbs. caramel 
paste, water to dissolve. Cook to 236 , set off, add 
18 lbs. fondant, flavor vanilla or chocolate, stir 
till dissolved and spread on paper-lined board or 
slab. 



NO. 8 FUDGE. 



Sixteen lbs. sugar, 4 lbs. glucose, 1 gal. cream, 
1 lb. butter, teaspoon salt. Cook to 236 , set off, 
add i l / 2 lbs. bitter chocolate, 2 lbs. fondant, vanilla 
in 



Friedman's Common-Sense Candy Teacher 

flavor, stir till dissolved and the grain just starts to 
show and pour on paper-lined board or slab. This 
is a good fudge. If you wish to work in some 
ground nuts it will also improve it. 



RAINBOW FUDGE. 

Six lbs. sugar, }i lb. glucose, y 2 gal. cream. 
Cook to 236 or 238 , set off, add 2 lbs. fondant 
and dissolve it. Now divide the batch in four 
equal parts in dippers or pans, leave one white, 
color one pink, color one maple and the other one 
chocolate. Now set the bars 1 foot by 2 feet, line 
slab with paper. Now pour each batch out, one 
on the other, let them mix and pour the white batch 
on top, when cold cut in one-inch squares. 



VASSAR FUDGE, NO. 1. 

Five lbs. sugar, 1^2 lbs. sweet chocolate, y 2 gal. 
cream. Cook to 240 or a soft ball, set off, stir 
till grain just starts to show and pour in paper- 
lined pan. 

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Friedman's Common-Sense Candy Teacher 

VASSAR FUDGE, NO. 2. 

Six lbs. sugar, 6 oz. cocoa, y 2 gal. cream. Cook 
to 236 or 238 , set off and add 2 lbs. fondant, 
stir till dissolved and pour in paper-lined pans. 



COCOANUT SCRAP FUDGE— CHEAP. 

Dissolve 10 lbs. scrap in y 2 gal. water and strain 
into a clean kettle. Cook to 254 , set off and add 
2 lbs. glucose and 7 lbs. of cream tartar fondant. 
Stir till dissolved and add 2}4 lbs. of macaroon 
cocoanut and pour on paper-lined board or tray. 
When cold break up in small pieces to make it look 
homelike. Just before you add the fondant add 6 
oz. of cocoa first. 



PRINCESS FUDGE. 

Twelve lbs. sugar, 10 oz. cocoa, J / 2 gal. cream, 
tablespoon salt. Cook to 236 and add l / 2 lb. of 
butter, stir and cook to 238 °. Set off and add y 2 oz. 
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Friedman's Common-Sense Candy Teacher 

vanilla extract and 6 lbs. of cream tartar fondant 
and i lb. of glucose; stir till quite thick and pour 
on paper-lined board; when cold mark and cut to 
suit. 



PEANUT FUDGE. 

Ten lbs. sugar, 2^ lbs. glucose, 2 qts. milk. 
Cook to 238 , set off and add 5 lbs. fondant; flavor 
vanilla, stir till quite thick and cold and add 5 lbs. 
of blanched roasted peanuts and spread on paper- 
lined slab. 



PEANUT CHOCOLATE FUDGE. 

The same as above, only add 1 ^2 lbs. bitter choco- 
late after you set the batch off. 



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Friedman's Common-Sense Candy Teacher 



POINTERS ON HONEY COMB. 

Have a club made or buy one from some supply 
house about 3 ft. long and 2}4 or 3 inches in 
diameter, made of hard wood. When making honey 
comb be careful and don't put on large batches; 
about 15 lb. batches are the proper size, even for 
an expert; practice only will enable you to make 
this class of goods; don't get the batch too hot in 
front of the table furnace. Don't press the top of 
the batch too much while pulling out ; work as quick 
as possible at this work, turn over the batch often 
while at work; in fact, all you need to make honey 
comb candy is confidence in yourself and a little 
practice. Start to learn on about 6 lb. batches. 



"5 



Friedman's Common-Seme Candy Teacher 



HONEY COMB LADY FINGERS. 

Fifteen lbs. sugar, 3 qts. water, teaspoon cream 
tartar. Cook to 320 or 330 , pour on slab, color 
and flavor to suit; pull on hook, twist out the air, 
flatten out on spinning table in piece to form around 
club. Close the left end of batch tight, pull out the 
club and blow a little air in the open end and close 
it quickly; pull out about 3 ft. long and double up 
the batch. Continue this four times, then pull out 
about 6 ft. long and bring or fold one half over the 
other half. Now pull out strip about 1 inch wide 
and cut with buttercup cutter. Have club made of 
hard wood 3 ft. long and 2}i in. in diameter, taper- 
ing at one end like a baseball club. 



HONEY COMB SPONGE. 

Make a batch of honey comb lady fingers, but 

instead of forming the batch as for lady fingers 

pull out and double up from the first hole formed 

by the club until you can count 254 holes. This is 

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Friedman's Common-Sense Candy Teacher 

done by pulling out and doubling up just nine times. 
Then pull out the batch in long lengths as you can 
and about ^ in. wide. When cold mark or scratch 
the pieces the length you require to cut, which 
should be about 1% in. long, and they are ready to 
dip in chocolate. 



HONEY COMB CHIPS. 

Twelve lbs. sugar, 3 lbs. glucose, y 2 gal. water. 
Cook to 290 and add 1 pt. New Orleans molasses, 
stir and cook to 300 , add a little salt and pour 
on slab; pull good, form around club, pull out 
about 4 ft. and fold side by side ; continue this three 
times, making eight holes; now cut batch in two 
in the center and lay side by side, making sixteen 
holes wide. Now pull out quite thin and have helper 
cut them as you cut all chips ; when cold break apart 
and dip. 



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Friedman's Common-Sense Candy Teacher. 

HONEY OOMB MADE ON HOOK ONLY. 

Ten lbs. sugar, 2 qts. water, teaspoon cream tar- 
tar. Cook to 3 1 5 or 320 °, pour on slab, fold up 
and add ]/ 2 oz. soda, flavor and color to suit on slab. 
Now pull on hook and when it is nicely pulled pull 
out long- pieces about 4 ft. long and 1^2 in. thick, 
have helper cut each piece and hang them on nails to 
cool; when cold take a knife and scratch each piece 
the length you desire and break apart. The nails 
should be 10-penny or spikes driven in the wall near 
the hook. About 12 nails is what you need for 
the above size batch. 



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Friedman's Common-Sense Candy Teacher 



POINTS ON STICK CANDY. 

When making stick candy be sure and keep the 
sides of the kettle free from sugar while cooking 
the batch. See that you don't pour the batch on 
a hot slab. See that you don't put batch on hook 
while too hot. See that you don't pull the batch 
on hook too long to kill the gloss. See that you 
don't allow the batch to get too hot on spinning 
table. Watch these points, as all recipes given in 
this book for stick candy call for cream tartar, and 
you will find that you will be obliged to work with 
good judgment on cream tartar work of any kind. 



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Friedman's Common-Sense Candy Teacher 



LEMON STICK CANDY. 

Fifteen lbs. sugar, teaspoon cream tartar, 3 qts. 
water. Cook to 330 , pour on slab, pull about y 2 
lb. of it white for stripe and keep warm, flavor the 
rest with tartaric acid to suit, work it in extra good 
and when batch is good and firm enough to form in 
shape put on the white stripe and finish as pepper- 
mint stick. If you will get samples of stick candy 
made by any good house you can find out just what 
color the batch and stripes should be. Of course, 
all old-time candy makers know this, but if you 
are new at the business it will help you. My ad- 
vice is not to make glucose stick candy for good 
retail trade, as it does not look as well or taste as 
well as cream tartar stick. 



HOREHOUND STICK. 

Place 2 qts. water in kettle and add 2 oz. of hore- 
hound herb, bring it to a good boil and strain off 
the water in a clean kettle, add 15 lbs. sugar and 
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Friedman's Common-Sense Candy Teacher 

i qt. water, i teaspoon cream tartar. Cook to 300 , 
pour on slab, between bars, and when quite cool 
mark it one way with caramel cutter and then the 
other way with a large batch knife; mark about 
4 in. in length. Break apart when cold. 



RECEPTION STICK. 

Ten lbs. sugar, 2 qts. water, 1 teaspoon cream 
tartar. Cook to 330 , pour on slab, color and 
flavor to suit. Pull on hook, twist air out, knead 
it up good and form it in a three-cornered piece 
or triangular shape; pull out small and have helper 
twist each stick and lay them straight; when done 
cut length of jars; make the above in all colors and 
flavors; some plain colors and some with stripes; 
when putting stripes on this class of work always 
put the stripe on the pointed edge. Three stripes 
to the batch. 



Friedman's Common-Sense Candy Teacher 



PEPPERMINT STICK CANDY. 

Fifteen lbs. sugar, teaspoon cream tartar, 3 qts. 
water. Cook to 330 , pour on slab, cut off small 
piece, color red for stripe, keep warm while you pull 
the batch white, flavor on hook, twist out the air, 
form in nice flat piece and then roll it up in a nice 
round piece about 18 in. long and place six thin 
narrow stripes on the batch and one wide stripe; 
form in shape like wine bottle, to get a start and pull 
out size to suit; have helper roll out and twist the 
stick while you pull it out. For swell trade make 
small stick and cut it length of jars. 



CHOP STICKS. 



Make a batch of honey comb, as per formula in 
this book, and when you have doubled the batch 
twice, making four holes side by side, then pull it 
out the length of the table, when done mark the 
batch with the point of a sharp knife in 8 in. lengths 
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Friedman's Common-Seme Candy Teacher 

and break apart, and then separate the pieces of 
four, making four single pieces from each one. 
Make them assorted colors and flavors. Each piece 
should be the thickness of a lead pencil. 



BAMBOO STICK. 



Ten lbs. sugar, 3 lbs. glucose, 2 qts. water. Cook 
to 238 , pour on damp slab, add iy 2 lbs. fine cocoa- 
nut and cream the batch (this is the center). Now 
cook 20 lbs. sugar, 4 qts. water, teaspoon cream 
tartar to 290 , add J / 2 pt. molasses and cook to 
320 , pour on slab, pull on hook, twist air out, 
flatten out and form it around the center and place 
on spinning table and pull out like stick candy; cut 
in 3 in. lengths. 



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GUM WORK 



Friedman's Common-Sense Candy Teacher 

CHEAP A. B. GUM DROPS, NO. 4. 

Dissolve 12 lbs. pearl starch in cold water. Now 
put 75 lbs. glucose and 28 lbs. sugar in kettle, add 
10 oz. cream tartar and the starch water, turn on 
steam and cook "very" slow till the batch gets 
quite thick and hangs from the paddle in strings 
when tested, pour out in kettle, color and flavor to 
suit and add citric acid to it to bring out the flavor, 
run in starch, put in dry room and let set till good 
and tough. 



NO. 1 HARD GUMS. 

Place 25 lbs. powdered gum arabic in kettle 
and cover it with hot water. Cook till dissolved 
and strain it into a clean kettle. Now cook 18 lbs. 
sugar, 1 lb. glucose to the first crack, set off and 
pour it into the gum batch and stir while pouring, 
let set over night, skim off the top and cook it by 
steam slowly for two hours ; not boiling it, just to a 
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Friedman's Common-Sense Candy Teacher 

simmer, pour off, flavor vanilla and run in good 
warm starch. You can color and flavor all hard 
gums to suit; make them yellow, pink, green, etc. 



NO. 2 HARD GUMS. 

Forty-two lbs. gum, 28 lbs. sugar, 7 lbs. glucose. 
Make it the same in every way as recipe in No. 1 
calls for, only add 1 qt. glycerine while cooking. 



NO. 3 HARD GUMS. 

Dissolve 20 lbs. gum arabic in 2 gals, hot water, 
add 2 lbs. glucose and strain it into clean kettle. 
Set one side. Now cook 20 lbs. mould A sugar, 3 
qts. water, 1 teaspoon cream tartar to 300 and add 
it to the gum batch slowly, stirring all the time. 
Now cook over steam just the same as the No. 1 
is cooked and when done add 1 tablespoon oil of 
lemon and run in warm starch. Crystallize them 
and see that the crystal is cooked to 35 . 
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Friedman's Common-Sense Candy Teacher 



A. B. GUM DROPS, NO. 3. 

Sixty lbs. glucose, 7 lbs. Steinhart's thin boiling 
starch, dissolved in cold water. Cook and finish 
as No. 4 cheap A. B. gums. 



LICORICE GUMS. 

Break up fine and soak over night 1 lb. of licorice 
paste. Then put it in kettle and melt it. Then 
make a batch of No. 3 hard gums and while cooking 
add the licorice, when done color black with pow- 
dered charcoal cut with alcohol and add oil of anise 
to taste; run in warm starch. 



TRANSPARENT GUM DROPS. 

Brush all the starch off the hard gums and put 
them in a clean kettle. Now dip your hands in 
cosmoline and work up the gums till they are all 
slightly oiled, spread out on clean boards, let set one 
hour, ready to pack. 

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Friedman's Common-Sense Candy Teacher 

GLYCERINE HARD GUMS. 

Twenty-five lbs. ground gum arabic, 2]/ 2 gals, of 
hot water, dissolve over slow fire and strain through 
fine sieve, and set one side. Now cook 18 lbs. 
mold A sugar, 3 qts. water, 1 teaspoon cream tar- 
tar to 300 , add it to the gum batch, stirring all the 
time and cook it the same as No. 3 hard gums ; when 
done pour out in clean kettle and add 8 oz. of 
glycerine and flavor good with vanaline; run in 
starch and when taken out brush them and wash 
them with cosmoline. Run the above out in starch 
molds, flat and round, the size of a nickel, or a 
little larger. 



QUICK MADE MARSHMALLOWS. 

Dissolve 12 oz. of French gelatine in y 2 gal. hot 
water and set one side. Now cook 10 lbs. sugar, 
8 lbs. glucose, water to dissolve to 240 , set off on a 
barrel, add the V2 gal. gelatine batch to it and beat 
slowly with a large wire egg beater till quite stiff, 
then add flavor and with a spadle beat it good and 
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Friedman's Common-Sense Candy Teacher 

stiff, set the kettle over another kettle of hot water 
to thin it down and run it in starch any pattern to 
suit. Let set over night and they are ready for use; 
flavor and color to suit. 



MARSHMALLOWS— GOOD. 

Grind 24 lbs. gum arabic fine and add 3^ gals, 
water. Dissolve over "slow" fire and add 20 lbs. 
glucose. Strain it through a fine sieve and pour 
it in the beater. Now cook 26 lbs. sugar and 1 lb. 
glucose to 242 ° and pour it in the beater and beat 
till stiff, then add 10 oz. of well beaten albumen and 
beat till batch looks nice and light, add vanilla and 
run in warm starch; let set about 48 hours. 



CHEAP MARSHMALLOWS. 

Thirty-five lbs. sugar, 25 lbs. glucose, water to 

dissolve. Cook to 240 , turn off steam and add 

1 }4 lbs. of dissolved gelatine, start the beater and 

add y 2 lb. of frappe powder, beat till batch looks 

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Friedman's Common-Sense Candy Teacher 

nice and light, add flavor, shut down the beater and 
run in starch impressions to suit. 



IMMENSE CHEWING TAFFY. 

Twenty lbs. sugar, 4 qts. water, teaspoonful cream 
tartar. Cook to a good stiff chew, about 258 or 
260 , pour on slab, pull good, flavor vanilla on 
hook. Now lay it on clean spinning table and pull 
it out thin as possible and flat, about 1^ in. wide, 
pull out in long strips, when cold cut in 2^2 in. 
lengths and wrap in wax paper, so as they can be 
sold five for five cents; make them vanilla and 
molasses flavors; when making the molasses batch 
use 1 qt. New Orleans molasses and 1 lb. butter to 
the above-sized batch. 



A NO. 1 MOLASSES KISSES. 

Sixty-five lbs. glucose, 32 lbs. sugar, 1^2 lbs. 
paraffine or substitute, 2^2 gals, cream, 1 gal. dark 
molasses, 5 lbs butter. Cook to 252 , turn off 
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Friedman's Common-Sense Candy Teacher 

steam, add 2y 2 oz. dissolved gelatine, pour on slab, 
flavor vanilla on hook. This kiss will not grain and 
is just sweet enough to be good. The above cook 
is for cool weather; in warm weather cook several 
degrees higher. 



NO. i MOLASSES TAFFY. 

Thirty-two lbs. sugar, 6 qts. water. Cook to 
290 ° and add at once i l / 2 gals. New Orleans mo- 
lasses and 4 lbs. butter, stir and cook to 254 in 
cool weather and about 260 in warm weather. 
Pull good and flavor vanilla on hook. Cut and 
wrap as kisses or in 3 oz. pieces and wrap in five- 
cent bars. Don't doctor the above batch with cream 
tartar or glucose, as the first 290 ° cook kills most 
of the grain and the molasses will do the rest. 



NO. 1 COCOANUT CHEWING TAFFY. 

Twelve lbs. brown C sugar, 6 lbs. glucose, water 
to dissolve, 18 lbs. fresh grated cocoanut, ]A lb. 
paraffin, or substitute, 1 lb. butter. Cook to a 
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Friedman's Common-Sense Candy Teacher 

medium ball, or like a soft caramel, pour on slab 
and spread out height of caramels; when cold cut 
in shape of a domino and wrap in wax paper. This 
is an extra fine piece. 



WASHINGTON TAFFY. 

Two qts. New Orleans molasses, 2 lbs. sugar, 2 
lbs. glucose, V 2 lb. butter, 3 oz. paraffin, or substi- 
tute, 1 qt. cream. Cook to 252 ° or 254 , pour on 
slab, fold up and pull on hook, while pulling flavor 
it with l /> oz. oil of lemon and l / 2 oz. of vanilla, 
form in five-cent cuts and wrap in wax paper or cut 
as kisses and wrap. 



GOLDEN MOLASSES KISSES. 

Sixteen lbs. sugar, 11 lbs. glucose, 48 lbs. New 
Orleans molasses, 6 lbs. butter, l / 2 lb. paraffine or 
substitute. Cook to 252 ° and add 7 sheets of dis- 
solved gelatine, pour on slab and pull extra good on 
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Friedman's Common-Sense Candy Teacher 

hook, flavor vanilla while pulling; 252 cook in cold 
weather, 258 or 260 in warm weather. 



VANILLA TAFFY. 

Ten lbs. sugar, 4 lbs. glucose, 2 qts. water, 3 oz. 
cocoa butter. Cook to 250 and add 1 pt. cream 
and y 2 lb. butter and cook to 254 or 256 , pour on 
slab, flavor on hook and pull extra good, form it 
in five-cent bars and wrap, or cut in strips to fit 
pans. 



MOLASSES TAFFY. 

Same as vanilla, and add 1 qt. dark New Orleans 
molasses when you add the cream and 1 lb. butter 
instead of Yz lb. 



STRAWBERRY TAFFY. 

Same as vanilla, only color a delicate pink and 
flavor strawberry. 

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Friedman's Common-Sense Candy Teacher 



MOLASSES PEPPERMINT TAFFY. 

Same as molasses, only flavor with oil of pepper- 
mint on hook. 



FRUIT BAR TAFFY. 

Six lbs. sugar, 3 lbs. glucose, water to dissolve. 
Cook to 300 , set off and stir in assorted French 
fruits and assorted nuts enough to make it a good 
thick mass, spread on slab height of bars and cut 
in bars to suit. 



OLD STYLE MOLASSES TAFFY. 

Five lbs. sugar, 5 lbs. glucose, y 2 gal. cream, y 2 
gal. New Orleans molasses, 1 lb. butter. Cook to 
250 , pour on slab, when cold pull good and cut 
in two parts and lay in paper-lined pan, when cold 
take paper orT and crack as you sell it. This taffy 
has no style, but tastes good and sells fast. 
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Friedman's Common-Sense Candy Teacher 

YANKEE NUTMEG TAFFY. 

Six lbs. sugar, 4 lbs. glucose, 1 at. water, 1 qt. 
cream. Cook to 248 and add y 2 lb. butter and 
cook to 252 °, set off, add 2 sheets of dissolved 
gelatine, pour on slab, when quite cold add ^4 oz - 
of ground nutmeg, knead it in good, pull on hook 
and form in pans or bars to suit. 



NONE BETTER MOLASSES TAFFY. 

Eight lbs. sugar, 8 lbs. glucose, 1 gal. molasses, 
y 2 gal. cream. Cook to 246 and add 1 lb. butter 
and cook to 252 , set off and add 3 sheets of dis- 
solved gelatine, pour on slab, when cold pull on 
hook and flavor vanilla while pulling, form in pans 
in the old style and break as sold. In warm weather 
cook to 260 °. 



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Friedman's Common-Sense Candy Teacher 



TAFFY DELIGHT. 

Four lbs. sugar, 3 lbs. glucose, 1 qt. cream, J4 
lb. butter. Cook to 254 , pour on slab, when cool 
pull on hook and flavor good with extract of root 
beer, finish as all other tafly. This is a fine flavor 
also for chocolate cream centers. 



APRICOT JELLY. 



Pour 10 lbs. of apricot pulp in a colander and 
press it all through but the skins. Now add 10 lbs. 
sugar and cook slowly to a good thread, try and 
get a good strong thread, set off and run in starch, 
when set dip in chocolate or crystallize them. 



JAP JELLY FOR JELLY CREAM ROLL. 

Soak 1 lb. of Jap gelatine over night in cold 
water enough to cover it, then place it on fire and 
when dissolved strain it and add 17 lbs. of sugar and 

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Friedman's Common-Sense Candy Teacher 

5 lbs. glucose, stir and cook to a good thread, set 
off, flavor and color to suit, add citric acid to bring 
out the flavor and pour in paper-lined trays. This 
is good for ices, jelly roll or running on top of 
cheap creams in starch. 



LONDON JELLY FRUIT BAR. 

Soak 4 oz. Jap gum in i qt. cold water over 
night, pour it in kettle and bring it to a boil only 
and strain it into a clean kettle, add 8 lbs. sugar, y 2 
lb. glucose and cook to a jelly or good thread, set 
off, color delicate pink or yellow, add lemon or 
strawberry flavor to suit, then add just a little 
citric acid solution to bring out the flavor nicely 
and let it set while you place the bars on a paper 
lined slab, about 4 in. apart and sprinkle along on 
the paper assorted French fruits, a few English 
walnuts, almonds and pecans, then pour the batch 
evenly and slowly over them, then cut a little lemon 
and orange peel in thin strips and decorate the top 
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Friedman's Common-Sense Candy Teacher 

with them; when cold and set cut in ten-cent bars. 
"Don't" wrap them. 



JAP JELLY. 

Soak 5 oz. of Jap gelatine in cold water over 
night, then cook 15 lbs. of apricot pulp, 15 lbs. 
sugar, 5 lbs. glucose, y 2 oz. citric acid to a good 
thread, set off and add the Jap and color to suit and 
run in warm starch, sift starch on top; let set 24 
hours. 



JAP JELLY FOR ICES. 

Soak 1^2 lbs. Jap gelatine over night in cold 
water, then place it on the furnace and dissolve it 
and add 24 lbs. sugar and 6 lbs. glucose. Cook to 
a good thread, set off, color and flavor to suit and 
pour out in thin sheets on paper-lined trays, make 
several colors and flavors from the same batch. 
This is a good jelly for ices or jelly roll. 
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Friedman's Common-Sense Candy Teacher 



WHAT TO DIP IN CHOCOLATE. 

Cream centers run in starch, all flavors; hand 
rolled centers with nuts and fruit of all kinds 
kneaded into them; roasted almonds, nabiscos, 
roasted peanuts, English walnuts, pecan halves, Can- 
ton ginger, small oyster crackers, chewing nougat, 
short nougat, plain and nut caramels, jelly centers, 
dates, ground figs, cordials, raisins stuffed with 
cream, molasses chips, brandy cherries, pineapple, 
small currants in clusters, marshmallows, maple and 
vanilla fudge, filberts, Brazil nuts, fig paste, opera 
caramels, nut squares, almond paste balls, mint and 
wintergreen cream wafers, soft chewing cocoanut 
squares, soft chewing butter scotch, etc. 



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Friedman's Common-Sense Candy Teacher 

CHOCOLATE CORDIALS. 

Melt 2 lbs. bitter chocolate and add 25 lbs. sugar 
and water to dissolve. Cook till quite thick, about 
238 , and add 1 qt. cream and stir and cook to a 
good thread, set off and add 1 gill of brandy and 
be sure it's a good thread after you have added the 
brandy, run in warm starch any shape desired, let 
set over night, take a wire the width of the boards 
and turn over each row of drops, let set several 
hours and they are ready. 



SWISS CHOCOLATES. 

Ten lbs. sugar, 10 lbs. glucose, j/ 2 lb. paraffine or 
substitute, 1 gal. cream, then add 5 lbs. of caramel 
L to 1 gal. of cold water, mix good, add it to 
the batch and cook to medium ball or the consistency 
of fig paste, pour on slab, when cold weigh the batch 
and add equal amount or 25 lbs. of bon bon cream 
to it, melt it over a steam bath, add bitter chocolate 
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Friedman's Common-Sense Candy Teacher 

to suit, flavor vanilla and run in starch any shape 
desired. This is an extra fine piece when coated 
with good chocolate. 



JIM CROW CHOCOLATES. 

Mix chopped-up nuts of any kind in chocolate 
and dip plain vanilla cream centers in it, make them 
round or oblong shapes. 



CHOCOLATE ALMOND ROLLS. 

Nine lbs. sugar, i l / 2 lbs. glucose, 2 qts. water. 
Cook to 246 , pour on damp slab, sprinkle on top 
1 lb. fine dry cocoanut, y 2 lb. marshmallows ; when 
cold cream it, then knead it smooth and press it nice 
and even in paper-lined caramel pans ; let set several 
hours, turn out, cut in small bars and dip in thin 
chocolate and roll each bar in ground roasted al- 
monds. This is a fine piece. 
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Friedman's Common-Sense Candy Teacher 

BUTTER CREAM CHOCOLATES. 

Take 10 lbs. pure sugar fondant and knead into 
it i lb. of good creamery butter, flavor with vanilla 
or a little extract of lemon, roll out in small balls and 
dip in sweet chocolate. 



JELLY CREAM WAFER CHOCOLATES. 

Drop cream patties about the size of a five-cent 
piece and spread some nice table jelly on one and 
press another on top, dip them in chocolate; the 
acid from the jelly will soften up the cream patties 
and makes them a delicious piece of goods. 



PEANUT BUTTER CHOCOLATES. 

Grind 5 lbs. of roasted peanuts as fine as you can 
possibly grind them, add teaspoon salt and about % 
lb. of glucose and knead up good, then sprinkle the 
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Friedman's Common-Sense Candy Teacher 

slab with 4X sugar and roll out the batch quite 
thin, cut both ways with caramel cutter and dip in 
sweet chocolate, or you can roll the batch in oval 
or round shapes and dip them. This same piece 
makes a fine center for bon bons. 



BRANDY CHOCOLATES. 

Soak in brandy 5 lbs. of the best and largest 
French cherries you have in stock, let them soak 
24 hours, drain off the brandy and dip them in a thin 
bon bon cream and then dip them in a good sweet 
chocolate. The brandy will dissolve the cream in 
a short time, making a nice cordial center. 



CHOCOLATE COATED CREAM CAKES. 

Have plaster paris molds made i 1 /* in. by 4 in. 

and 54 m - deep, make the impressions in the starch 

and reheat any good fondant, flavor with vanilla and 

fill the molds, when set take them out, brush off 

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Friedman's Common-Sense Candy Teacher 

the starch. Now have pewter molds just large 
enough for the cake to set in easy, then fill a mold 
with chocolate, drop in a cake, smooth off the top 
nicely with your hand and when cold tap each mold 
gently and the cake will fall out. 



VELVET CREAM CHOCOLATES. 

Twenty lbs. sugar, 5 lbs. glucose, 5 lbs. caramel 
paste, water to dissolve. Cook to 236 and add 1 
lb. butter and cook to 238 °. Pour on damp slab. 
When cold start to cream it, and as soon as it looks 
cloudy add 5 lbs. glucose and finish creaming it. 
When you reheat it flavor good with vanilla and 
run in starch. 



EGG CREAM CHOCOLATES. 

Melt 10 lbs. of No. 1 Bon Bon cream over steam 
and flavor to suit, set off, and beat the whites of 4 
eggs good and stiff, and add y 2 lb. of warm glucose 
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Friedman's Common-Sense Candy Teacher 

to the eggs and beat it up again. Now add the egg 
batch to the cream and beat it up good and run in 
starch. When ready to dip, dip them in bitter sweet 
chocolate. 



BUTTER SCOTCH CHOCOLATES. 

Six lbs. brown sugar, 3 lbs. glucose, water to dis- 
solve, 3 oz. paraffin, or substitute. Cook to 240 , 
and add 1 pt. cream and ]/z lb. butter and cook to 
hard ball, or 250 , set off, and add a little oil of 
lemon or vanilla, pour on slab ; when quite cold cut 
in narrow pieces, a little smaller than nougat, and 
dip in sweet chocolate. 



NOUGATINE CHOCOLATES. 

Melt 5 lbs. of dry sugar in kettle over hot fire, 

stirring all the time. When melted set off and add 

all the ground nut meats it will stand. Stir up 

good. Pour on slab, roll out thin as you can and 

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Friedman's Common-Sense Candy Teacher 

cut with caramel cutter to suit in squares, or i in. 
long and y 2 in. wide. Dip in chocolate. Make them 
with all kinds of nuts, as they are good sellers. 



FRAPPE CREAM CHOCOLATES. 

Dissolve 6 oz. of French gelatine in i qt. hot 
water and set it one side. Now cook 5 lbs. sugar, 1 
lb. glucose and 1 qt. water to 240 , set off, and add 
the 1 qt. of gelatine water and beat it with an egg 
beater till white and stiff. Now put 10 lbs. of 
fondant in kettle, melt it over steam, set off, and 
pour it into the other batch and beat up good, flavor 
vanilla and run in starch. Use quite a large mould. 
Dip in thin chocolate. 



HOLLOW CHOCOLATE EASTER EGGS. 

Get several pewter egg moulds of different sizes; 
wipe them nice and dry. Now prepare the chocolate 
as for dipping and fill each mould with chocolate. 
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Friedman's Common-Sense Candy Teacher 

Let set till the chocolate begins to harden to the 
mould and pour out the balance. See that the 
chocolate in the mould is about % of an inch thick. 
When cold you can lift out the chocolate. Make as 
man)' as you wish. Then with a little soft chocolate 
go over the edges of half egg and set the other half 
on top and hold it till the chocolate sets. Decorate 
them to suit. Before you decorate them shellac 
each egg with white shellac to give it a nice gloss. 



ST. REGIS CHOCOLATES. 

Make a batch of marshmallows, and when you 
run them in starch only run the moulds one-third 
full ; then have helper run jelly of any kind on top 
of the marshmallows ; then you run over them again 
with marshmallow, leaving the jelly in the center. 
When ready dip in sweet chocolate. The best jelly 
to use for the above is a table jelly, such as rasp- 
berry or blackberry. 



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Friedman's Common-Sense Candy Teacher 

CHOCOLATE WAFERS. 

Prepare the chocolate as for dipping, and when 
ready pour about I pt. into a paper cornucopia, cut 
off a little of the end and squeeze or force out 
enough on wax paper the size of a ioc piece. Make 
them uniform sizes and see that the chocolate is 
quite thick, not too thick, just so as it will set quick. 



NONPAREIL CHOCOLATES. 

Make them as chocolate wafers, and as you drop 
them pour nonpareils over them before they set. 
When cold shake off all the loose nonpareils. 



GROUND COFFEE CHOCOLATES. 

Ten lbs. sugar, 2 qts. water, teaspoon cream tar- 
tar. Cook to 242 °. Pour on damp slab. Now 
pour over the batch % lb. of the best coffee you can 
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Friedman's Common-Sense Candy Teacher 

buy and see that it is ground very, very fine. Cream 
the batch, let set one hour, and roll out the batch 
in small balls and dip in sweet chocolate. 



FROZEN CREAM CHOCOLATES. 

Twenty lbs. sugar, i gal. water, i teaspoonful of 
cream tartar. Cook to 238 , set off, and add 3 
sheets of dissolved gelatine and pour on damp slab. 
When good and cold cream it and put it in a 2 gal. 
can and pack the can in ice as you would ice 
cream. Let set 2 hours, then roll in small balls 
and dip in chocolate. Flavor the batch on the slab 
just before you cream it with vanilla or crushed 
fruits of any kind, or ground nuts if desired. This 
is an extra soft center for fine retail trade. 



CHOP SUEY CHOCOLATES. 

Ten lbs. sugar, 2 lbs. ground mincemeat, tea- 
spoon cream tartar, 3 pts. water. Cook to 242 °, 
pour on damp slab, add 1 lb. glucose and start to 
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cream it. When it is nearly done add 2 oz. of good 
brandy and finish creaming it, roll out in small 
balls and dip in bitter sweet chocolate. 



GUM PASTE FOR FLOWERS. 

If you have ever made flowers from gum paste 
you will find this an extra fine paste to use. Place 
4 oz. of picked gum tragacanth and put in a clean 
bowl or bottle, and add 2 lbs. and 10 oz. warm 
water (about blood warm) and let it soak about 
24 hours. Then pour it out and rub it through a 
very fine sieve on a clean marble slab. Now have 
sifted about 5 lbs. of XXXX sugar and 10 oz. of 
cornstarch in separate piles, add 15 drops of acetic 
acid to the soaked batch, then slowly mix in the 
sugar with your hands, rubbing it smooth, and 
when it gets pretty stiff add the cornstarch and work 
it all up to a nice, smooth, soft paste, like putty. 
Now put it away for 12 hours in a crock and it is 
ready for use. Cover crock at all times. This 
takes about 1 hour to make. This is the finest gum 
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paste made for leaves or flowers of any kind to form 
with your hands or with moulds. 



IMITATION PASTE FOR FLOWERS AND 
LEAVES. 

Soak 6 oz. of Quaker icing powder with I pt. 
warm water and let set for 2 hours in a warm place, 
then mix in as much XXXX sugar as it will take 
to make it good and stiff, but while you are mixing 
in the sugar, when you have got in about half of the 
sugar, add 5 oz. cornstarch. When done it must 
be about as firm as putty. Keep covered with damp 
cloth while not using it. This is fine for flowers 
and takes but a little while to make and the flowers 
set nice and hard in about ]/2 hour. 



VANILLA EXTRACT, GOOD AND CHEAP. 

First grind fine 1 lb. of tonka bean, add 1 qt. 
glycerine and set one side. Now put 1 gal. of water 
and 4 lbs. of sugar and bring it to a boil and set it 
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one side. Now put I oz. of vanillin and i oz. of 
cumerine and 3 qts. of alcohol in a stone jar, stir it 
up and let set 1 hour, then add 1 oz. of burnt sugar, 
1 pt. of prune juice and all the above, let set 15 or 
20 days and it's ready for use. 



ARTIFICIAL VANILLA EXTRACT. 

Twenty oz. of imported vanillin, 24 oz. cumer- 
ine, 36 oz. benzone acid, 20 gal. cologne spirits, let 
soak over night and add 3 gal. glycerine, 14 gal. 
water, burnt sugar to color. This vanilla gives sat- 
isfaction for all cheap grades of cream centers and 
is not rank in any way. 



XXXX FIG PASTE. 

Eight lbs. sugar, 8 lbs. glucose, 2 lbs. lump starch 

dissolved in 5 qts. cold water. Cook slow and stir 

till hard ball is reached, then set it off and add citric 

acid solution and lemon extract to suit taste. Be 

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sure before you pour it the ball is the consistency 
of a piece of fig paste. Pour the batch on a starch 
board heavily dusted with starch, let set 2 or 3 days, 
and cut in squares and roll in XXXX sugar. Make 
the above lemon, orange and pistachio flavors. 



NO. 2 FIG PASTE. 

Fifty lbs. sugar, 4^ lbs. of pearl starch dissolved 
in 1 gal. cold water, 5 oz. cream tartar, 5 lbs. 
ground figs, water to dissolve. Cook to very soft 
ball, and add 5 lbs. glucose and cook to a liver, or 
medium ball, the consistency of a fig paste. When 
done set off and pour in starch boards sifted heavy 
with starch, let set a day or two, the longer the bet- 
ter, and cut in squares and sift XXXX sugar over 
them and pack in boxes or pans. 



NUT OR FRUIT CAKE SLICE. 

Ten lbs. sugar, 2 lbs. glucose, 2 qts. water. Cook 
to 244 °, pour on damp slab, sprinkle over it ground 
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nut meats, or small pieces of assorted French fruits, 
cream it, and when done form it in round loafs 
about 10 in. long and 4 in. in diameter, let set till 
cold, then melt bon bon cream. Color it a delicate 
pink or make it a chocolate color and coat each 
roll as smooth as possible. Cut in slices at 5c each 
as sold. 



PEANUT CROQUETTES. 

Get 3 boards 2 ft. long, 1 ft. wide, ^ in. thick; 
have 36 holes i l / 2 in. in diameter bored in each 
board ; grease the holes. Now make a batch of pea- 
nut candy and put in all the peanuts it will stand. 
When done pour batch in a seive, drain off the 
syrup, pour the nuts in one heap and lay the boards 
on the slab and fill each hole even. Don't press 
them too tight. When filled push them out. Con- 
tinue this till done. These goods are intended for 
fine trade and sell at 40 to 50 cents per lb. 



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FIGOLETS. 

Twenty-eight lbs. sugar, 9 lbs. glucose, 20 lbs. 
ground figs, water to dissolve. Cook to 248 or 
250 , set off, add 16 lbs. ground roasted peanuts, 3 
oz. orange extract and 3 oz. raspberry extract. Mix 
up good and pour on slab. Roll out nice and even 
half the height of caramels and cut with round tin 
cutter, roll in XXXX sugar, ready for the store. 
You can also cut them to suit and omit the XXXX 
sugar and dip them in chocolate. 



VARIEGATED CREAM PATTIES. 

Take your funnel and draw a streak of pink on 
the inside from top to bottom with your finger. Do 
this on two sides. Now do the same on the other 
two sides with green color, then heat your pattie 
cream, flavor it to suit, fill the funnel, and when 
you drop the patties the colors will run into each 
pattie, making a beautiful piece and quite new. 
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Friedman's Common-Sense Candy Teacher 

TEXAS PECAN CAKES. 

Five lbs. sugar, y 2 teaspoon cream tartar, y 2 lb. 
glucose, i qt. water. Cook to 290 and add quick 
a little salt and all the pecans it will stand, pour on 
slab and pinch off small pieces about 2 oz. to the 
piece and form them in a round thin cake. Don't 
make them all the same size exactly; make them 
look homelike by making them odd sizes. If you 
make these in small batches so as they can be sold 
fresh they are extra fine. 



CHOCOLATE PASTE. 

Nine lbs. cocoa. 1 gal. cream. Work this into a 
smooth paste with your hands, then place it over 
steam bath and add 14 lbs. of glucose cream and 9 
oz. of glycerine. Cook to a thin paste, set off, add 
vanilla and pour in crock. Use this to color bon 
bon cream or for ice cream, or, in fact, anything 
where you want a chocolate color. 
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PUFFED RICE BRITTLE NO. 4. 

Spread out in front of your spinning table a quan- 
tity of puffed rice to get warm or heat it slightly 
in peanut roaster or in a popcorn popper, and keep 
it warm while you cook 4 lbs. sugar, 3 lbs. glucose, 
1 qt. water to 280 , then add 1 pt. N. O. molasses, 
y 2 lb. butter, little pinch of salt, and stir and cook 
to 290 or 296 , set off, and stir in all the rice it 
will take and spread it out on the slab, roll it lightly 
with a rolling pin, and then loosen it up a little with 
the hands so as it will not be solid. Cut in large 
squares or break. 



PUFFED RICE BRITTLE NO. 3. 

Make a batch of puffed rice brittle same as No. 
4, leaving out the molasses, and when you stir in 
the rice add a tablespoon of soda and a little oil of 
lemon and finish as No. 4. The above can be 
flavored with vanilla, or, when made with light 
brown sugar, you will find it a good seller. 
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PUFFED RICE CAKES. 

Make a batch of No. 3 or No. 4 puffed rice, and 
when you have stirred in all the rice required pour 
the batch in one pile on the slab, pinch off small 
pieces and flatten each piece in tin rings; have the 
rings made about 3 in. in diameter and }i in. deep. 
Grease them before using. About 18 rings is all 
that is required, as you can press them out as soon 
as they are filled. These cakes sell at 5c each and 
look well in window. 



SNOWFLAKES NO. 1. 

Twelve lbs. sugar, 3 lbs. glucose, 2 qts. water. 
Cook to 244 , set off and add 18 lbs. of bon bon 
cream and stir till dissolved. Now add 1 oz. of 
well-beaten albumen, or 12 whites of eggs well 
beaten up, flavor vanilla and beat till quite cool and 
thick, add black walnut meats to suit and spoon out 
size of cocoanut kisses on wax paper, or make them 
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large at 5c each. Make the above white, pink and 
chocolate colors. 



SNOWFLAKES NO. 2. 

Three lbs. sugar, 1 pt. water, %. teaspoon cream 
tartar. Cook to 236 , set off, and add 3 lbs. bon 
bon cream, stir till dissolved, flavor vanilla, and 
add the whites of 4 eggs well beaten up, add nut 
meats to suit, and spoon out small about the size 
of a hand-rolled chocolate. Make these in white, 
pink, chocolate, violet and maple. They are fine 
eating. By adding a little glycerine when off the 
fire they will remain soft for several days. 



AFTER DINNER MINTS. 

Ten lbs. sugar, iy 2 qts. water, ^ teaspoon cream 

tartar. Cook to 270 , pour on slab, when cool fold 

up and pull on hook; flavor delicate while pulling. 

Don't twist the air out; place it on spinning table 

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and pull out and cut to suit with a butter cup cutter, 
shears or run through rollers or kiss machine, let 
set till grained and keep in jars to keep mellow, or 
crystallize them for counter trade. Flavors to make : 
Mint, vanilla, lemon, chocolate and wintergreen. 



CREAM MINT BRAID. 

Make a batch of after-dinner mints and when on 
spinning table pull it out to the thickness of stick 
candy. Cut in 12 to 14 in. lengths and have helper 
form each piece in a braid ; wrap each piece in wax 
paper, set away till grained, then keep in airtight 
jars, or a small showcase for this one piece of goods 
only. A showcase about 1 ft. square and 2 ft. high 
kept for this class of goods only will keep them 
mellow. Show them up well and compel yourself 
to make them often, as they are popular wherever 
they are made. 



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STRAWBERRY ROCK. 

Twelve lbs. sugar, teaspoon cream tartar, 2 qts. 
water. Cook to 320 and add strawberry juice 
till you lower the batch to the 256 , pour on slab, 
pull on hook and set one side for center. While 
this is being done have helper cook 4 lbs. sugar, 1 
pt. water, small pinch cream tartar to 320 . Pour 
on slab, color delicate pink, pull on hook and form 
it around the other batch and pull out in small size 
stick; when cold chop in small pieces. 



PLUM PUDDING. 

Dissolve and strain 20 lbs. scrap, add 1 oz. cinna- 
mon, 1 oz. ground cloves, 1 oz. ground allspice, 2 
lbs. glucose and cook to 242 °, pour on slab and 
add y 2 lb. raisins, l /> lb. currants, y 2 lb. sliced 
citron, iy 2 lbs. chopped almonds, 4 oz. brandy, and 
cream it at once, knead it up good and weigh off 
small balls of 4 oz. each and roll each piece in a 
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piece of wax paper. When done place each ball 
in a nice paper napkin, fold up the four corners, tie 
a little narrow ribbon round each one, and they are 
ready to sell at 15c each and are quite a novelty. 



CARAMEL PASTE. 

Twenty-five lbs. sugar, 19 lbs. glucose, 18 lbs. 
refined tallow, 7 lbs. paraffine, or substitute, 4 lbs. 
potato flour dissolved in 1 gal. cold water. Cook 
by steam or very slow fire to a medium ball, or 
about the 248 °, pour into a large tub and add 60 
lbs. glucose and 100 lbs. of condensed milk. Stir 
up good and it is ready for use. 



CARAMEL ICING. 

Beat 20 oz. of albumen good and stiff and add 
18 lbs. of XXXX sugar and beat it in good. Now 
cook 32 lbs. sugar, 16 lbs. glucose, water to dissolve 
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to 244 , pour on damp slab, let cool and cream it, 
then reheat or melt it over steam and add it to the 
albumin batch and beat all up good and it is ready 
for use. Make it white, pink, chocolate or maple 
colors. 



HOW TO USE CARAMEL ICING. 

Have girls provided with a bottle of simple syrup 
and when they use the icing have them keep a pan 
of it in front of them as if they were dipping choco- 
lates. As they reach into the pan for icing and 
place it on the stone or tin before them add a little 
simple syrup to it and work it with their hands till 
thin enough to handle nicely, and dip the caramels 
in it as they would if they were dipping chocolates. 
Place them on wax paper and put away till dry. 
Keep the beater working while girls are dipping to 
keep life in the batch. 



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CHINTILLAS. 

Ten lbs. sugar, %. teaspoon cream tartar, y 2 gal. 
cream. Cook to 240 , set off, flavor vanilla, stir till 
grain shows up and pour on paper lined board ; when 
cold mark and cut like opera caramels. Make the 
above vanilla, strawberry, maple or chocolate. Be 
sure you don't grain the batch too long in the ket- 
tle, as the batch will become too coarse. Just start 
the grain and let the heat in the batch finish it. 



EGG-SHELL EASTER EGGS. 

Open any amount of eggs you wish on one end 
only by making the hole about the size of a small 
shirt button. After you have finished, then shake 
out the egg yolks and whites and wash each egg 
in lime water and set them whole end down to dry. 
Place them near the furnace or dry room to get 
warm; then melt in a bon bon pot any amount of 
pure sugar cream, flavor it lemon. Make a paper 
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funnel and fill it and squeeze enough into each egg 
to half fill it. Keep turning the egg in a rotary- 
motion till the cream sets; continue this till all the 
eggs are finished in this way; then open each hole 
with a lead pencil and heat more cream and color it 
yellow. Get the color to match the yolk of a hard- 
boiled egg as near as you can, and fill paper fun- 
nel, or cone, again and force each egg full. When 
done let set several hours. Wash each egg clean, 
paste a little red seal over hole on each egg, 
cut several in two for show purposes and they are 
half sold. A good, bright girl can fill 150 to 175 
a day. It pays to make them for Easter and is a 
big novelty. 



HOW TO PREPARE FOR ROCK CANDY. 

Have a pan made of galvanized iron. Size, 2 ft. 
long, 1 ft. wide, 14 in. deep and about 14 in. high. 
Have small holes punched into each end about 2 in. 
apart, and have the holes just large enough to pass 
a large needle through; then pass a strong string 
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from one hole to the other till the entire pan is 
strung; tie the end tight and see that all rows of 
strings are tightly drawn; then make a flour paste 
and paste a piece of manila paper over each end to 
keep it from leaking and all is ready for use. 



ROCK CANDY. 



Sixty lbs. coarse confectioners' sugar, 3 gal. 
water, y 2 teaspoon cream tartar. Cook to 40 by 
the crystal gauge and pour into your rock candy pan 
and let it set in dry room or in a warm place in the 
shop where it will not be subject to a jar. Let set 
36 hours and light a match and hold it over the top 
and you can tell if the string is large enough to suit 
or too large. Drain off the syrup, let set over night 
and cut out the strings. 



OPERA PRINTS. 



Make a batch of opera cream as given in this 
book ; then get a few butter prints, such as are used 
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in restaurants to print individual butters with ; get 
some with a star or scroll cut into them. Now dip 
the print in cocoa butter and fill the mould with 
opera cream, cut it off even, press it out, and con- 
tinue this till you make all you desire. This is a 
fine piece for topping of boxes with and is not com- 
mon. 



WALNUT OPERA PRINTS. 

Make a batch of opera prints, and when you press 
out each print press one English walnut half on 
top of each piece. These are nice. Also make 
them with a French cherry on each one, and make 
them vanilla, maple, chocolate and ground nut 
flavors. 



PIGNOLIA CUTS. 



Four lbs. XXXX sugar. Cook dry over slow 
fire. When nearly melted add little butter and salt 
and set off and add i l /i lbs. roasted pignolias and y 2 
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teaspoon ground cinnamon. Mix good. Pour on 
slab and roll out thin as possible. Cut diamond 
shape with caramel marker. When cold break 
apart. 



BUTTER CREAM STICKS. 

Eight lbs. sugar, 3 pts. water, 1 teaspoon cream 
tartar. Cook to 300 and add at once y 2 lb. butter 
and cook to 310 or 320 . Pour on slab and pull on 
hook. Now have helper melt 3^2 lbs. fondant over 
steam and stiffen it up with XXXX sugar, flavor it 
lemon, flatten out the batch and place the cream in 
and fold the batch around it, and pull out thickness 
of lead pencil and cut in 3-in. lengths. 



TANGERINE CREAMS. 

Peel 1 doz. tangerines and separate each slice 
very carefully. Dip them in gum arabic solution 
and let dry; then melt bonbon cream over steam 
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bath, color it orange and dip each piece as you 
would a bonbon. When done peel several tanger- 
ines and leave them whole and dip them in the 
fondant; place a green stem in the center and a 
green leaf on each side of the stem. This looks 
fine. Place the whole ones on paper doilies and it 
will sell the small ones. The large ones sell well 
for parties, etc. 



BRAZIL BAR NO. i. 

Pare off the skins from 5 lbs. of Brazil nuts. 
Now cook 6 lbs. sugar, 4 lbs. glucose, 2 qts. water 
to 270 , and add y 2 oz. salt and y 2 lb. butter and 
cook to 280 ; then add the Brazil nuts and stir 
them in good and set kettle off and pour batch in a 
sieve. Let drain off and pour on slab between 
the bars nice and even. When nearly cold cut in 
ioc bars. 



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CREAM NOUGA. 

Fifteen lbs. sugar, 12 lbs. glucose, 1 gal. water, 1 
lb. Nuco butter. Cook to 250 and pour half of 
the batch in a thin stream over the whites of 40 
well-beaten up eggs. Stir it in good. Place the 
other on the fire again and cook it to 280 and pour 
it in a fine stream over the egg batch and stir good. 
Now add 8 lbs. of fondant and 7 lbs. of almonds or 
walnuts and 3 oz. vanilla extract. Stir good and 
pour in wafer-lined trays or pour on slab. When 
cold cut and dip in chocolate. 



MOLASSES WALNUT BUDS. 

Four lbs. sugar, 4 lbs. glucose, 
1 qt. cream, y 2 lb. butter. Cook to 250 , set off, 
and add 2 sheets dissolved gelatine, pour on slab, 
pull on hook. Then place it on the slab and knead 
into it 4 lbs. of black walnut meats, form it in a 
round piece and pull it out and cut as kisses and 
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wrap each piece in wax paper. Don't wrap as 
kisses but as torpedoes. Cut the paper 4x4. 



WALNUT SPONGE. 

Six lbs. sugar, 4 lbs. glucose, water to dissolve. 
Cook to 290 and set off, add 1 oz. of soda, stir 
good and pour on slab. Spread out thin as possi- 
ble, sprinkle the top with chopped-up walnut pieces 
and fold half of the batch over the other and mark 
quick both ways with caramel marker and break 
apart. 



ICEING FOR DECORATING. 

Soak 2 oz. of Quaker icing powder in 1 pt. 
of warm water for 1 hour. - Put it in a clean bowl 
and beat into it enough XXXX sugar to make it 
stand up nice and stiff. After you beat it and if it 
looks watery add a small pinch of powdered alum 
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to it and it will work all right. This iceing is much 
better than an egg iceing for Easter egg decorat- 
ing. 



RUSSIAN MARMALADE. 

Soak i lb. of Jap gelatine over night in x / 2 pail 
of cold water, then pour all in kettle and cook over 
slow fire. When the gelatine is all dissolved add 
80 lbs. sugar and cook to 224 , set off, and add 30 
lbs. glucose. Stir it. in good and set it one side. 
Now put T /2 lb. soap bark and 1 gal. water in kettle 
and bring it to a boil only. Strain it into a clean 
kettle and beat it to a foam. Put the foam into an- 
other kettle and beat the foam again. Now take 1 
gal. of the first batch and add some of the foam to 
it, add citric acid to suit and flavor to suit and pour 
it in a paper-lined starch board. Pour it about ^ 
in. thick. Then pour over it a layer of the first 
batch, then a layer of the foam batch. Continue this 
till you have used it all up. Make as many colors 
out of the batch as you like and as many flavors. 
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Put all the filled boards in piles as you would 
marshmallows. Use a beater for this work, and 
after you make it you will like it as a wholesale 
piece, as it is light as a feather. Try about one- 
fourth of this size batch for the first time. 



FIG PASTE STRAWS. 

Warm up 6 lbs. of any flavor fig paste over steam 
bath and work into it enough XXXX sugar to make 
it quite stiff. Set one side. Now cook 9 lbs. sugar, 
2 qts. water, teaspoon cream tartar to 330 , pour 
on slab, color and flavor to suit, pull on hook and 
form it in a flat piece for jacket around the paste, 
pull out in small size stick and have helper cut them 
in 4-in. lengths with caramel marker. Make the 
above assorted colors and flavors. 



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ITALIAN CREAM BAR. 

Dissolve 10 lbs. scrap in 3 qts. of cream, strain 
it into a clean kettle and cook to 280 °, set off. and 
add 4 lbs. glucose, 7 lbs. fondant and 2 lbs. bitter 
chocolate, vanilla flavor, and stir till quite thick 
and pour it into a paper-lined starch board, or in a 
paper-lined box. Cut in slices as sold. By adding 
a few almonds to the above you will have a nice 
eating piece of goods. 



ITALIAN CREAM BAR NO. 13. 

Twenty-eight lbs. sugar, 30 lbs. glucose, water to 
dissolve. Cook to 260 and add 30 lbs. condensed 
milk, stir it in, and add 7 lbs. caramel paste, and 
cook to soft ball or 236 or 238 , set off, add 18 
lbs. of fondant, stir till dissolved, flavor vanilla and 
pour on paper-lined boards. Make the above choco- 
late also, and by adding 2 lbs. macaroon cocoanut 
to it you will find it a good eating piece. 
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ITALIAN CREAM NO. 20. 

Dissolve 40 lbs. scrap and strain it into a clean 
kettle and add 15 lbs. sugar, 15 lbs. glucose. Cook 
to 260 , add 18 lbs. condensed milk, stir and cook 
to 238 , set off, add 18 lbs. londant, 1 lb. caramel 
paste, bitter chocolate to suit, vanilla flavor, stir till 
well dissolved and pour on paper-lined board. 



MAPLE WALNUT CREAM BAR. 

Twenty-five lbs. brown C sugar, 25 lbs. maple 
sugar, 8 lbs. glucose, water to dissolve. Cook to 
244 , pour on damp slab. When quite cool cream 
it, then reheat it over steam bath and pour on paper- 
lined slab. Have the bars set 4 in. apart and press 
English walnut halves close together in rows. Let 
set several hours and cut in bars showing 3 walnuts 
on each bar. 



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CREAM FRUIT SQUARES. 

Five lbs. sugar, i qt. water. Cook to 234 , set 
off, and add 5 lbs. fondant, stir till dissolved, color 
pink, flavor strawberry, and pour on paper-lined 
slab, spread thin. Now cook 10 lbs. sugar, 2 qts. 
water to 236 , set off, add 10 lbs. fondant, stir till 
dissolved, add 6 lbs. assorted chopped fruits and 
vanilla flavor and spread this over the other batch 
nice and even. Now cook another batch like the 
first one and color it pink and spread on top again. 
Let set till cold, cut in small squares and crystallize 
in a 33^2 crystal. 



CANDY FRUIT CAKE SLICE. 

Three lbs. granulated sugar, 2 lbs. brown sugar, 
1 oz. ground cloves, 1 oz. ground allspice, 1 oz. 
ground cinnamon, 1 oz. ground nutmeg, % pt. N. O. 
molasses, y 2 gal. cream. Cook to 246 °. Pour on 
damp slab, spread over the top 1 lb. of raisins, 1 lb. 
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of currants, y 2 lb. of chopped-up citron and y 2 lb. of 
almonds. Now add ]/ 2 lb. glucose and cream the 
batch at once. When done knead it up good and 
place it in a box lined with heavy wax paper ; let set 
over night, dump it out and melt 2 lbs. of bonbon 
cream and ice the loaf nice and thin with it. Cut 
in half to show it up nicely and cut in thin slices 
as sold. This will not dry out in months and cuts 
like cheese. 



BOSTON CREAM BAR. 

Sixteen lbs. sugar, 7 lbs. glucose, water to dis- 
solve. Cook to 244 , pour on damp slab, flavor and 
color to suit and pour on cocoanut or nut meats to 
suit, cream it at once, and just as soon as it starts 
to set pick it up and press it even and nice in paper- 
lined pans. When cold turn out, peel off the paper 
and cut in small squares. Make the above in va- 
nilla, vanilla cocoanut, maple, chocolate and maple 
walnut. 



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RED PASTE COLOR. 

Place in clean kettle 3 lbs. cream tartar, 2 lbs. 
powdered cochineal, 2 lbs. powdered alum, 2 lbs. 
salts tartar, add 2 qts. cold water; stir good and 
it will rise up; when it settles down add 1 lb. of 
glucose and cook over slow fire to a thin paste. 
Pour in a crock when cool ; cover up. This is a nice 
bright red for all hard goods and costs very little. 



OXFORD CHIPS. 



Twenty lbs. sugar, 4 qts. water, teaspoon cream 
tartar. Cook to 320 , pour one-third on slab, pull 
white, and place the balance on the fire and add 1 
pt. molasses, j/ 2 lb. butter, little salt and cook to 
300 , pour on slab when cold enough to fold up, 
add y 2 oz. soda, work it in good and pull good on 
hook. "Don't" squeeze the air out, form it in a 
loaf and form the white batch around it as a jacket, 
place before heater, pull out flat like chips and cut 
with butter cup cutter. 

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ALMOND PASTE FOR FRUITS, ETC. 

Twelve lbs. sugar, 12 lbs. glucose, water to dis- 
solve. Cook to 256 , set off, add 10 lbs. almond 
paste and 18 lbs. of fondant, stir till dissolved, keep 
in a crock, and when you wish to make any fancy 
cuts for topping off boxes with color the paste to 
suit. This paste will remain nice and moist for 
months, if kept in a crock with a damp cloth over it. 



ALMOND PASTE BAR. 

Six lbs. sugar, 6 lbs. glucose, 1 qt. water. Cook 
to 254 , set off, add 5 lbs. almond paste, 11 lbs. 
fondant, stir till all is well mixed and pour in pans 
lined with wafer sheets, wafer sheet the top and 
turn each pan up side down and place a weight on 
top, let set 2 hours and cut in 5c bars or in small 
squares. 



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ORANGE STRAWS, EXTRA FINE. 

Take any amount of orange peels and cut them 
in long narrow strips, put them in cold water, add 
a little salt and bring to a boil. Drain off the water 
and add fresh water and bring to a boil again. 
Drain off the water and cook the peels in sugar 
and water made from 10 lbs. sugar to i gal. of 
water. Cook over slow fire and when the peels 
become nice and tender, so as they are not tough, 
then drain off the syrup and spread the peels out 
on a wire screen to dry; when dry crystallize them 
in a 35 crystal. These are fine for parties or top- 
ping off a fine box of candy with. 



CENTERS FOR BUTTER CUPS OR JACK 
STRAWS. 

Melt 3 lbs. of sweet chocolate over steam, add i 
lb. flour and i lb. of XXXX sugar, and cook over 
steam to a good thick paste. Stiffen up with XXXX 
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Friedman's Common-Sense Candy Teacher 

sugar so as you can form it in a loaf. This is for 
an 8-lb. jacket. 

Four and a half lbs. sugar, 3^2 lbs. glucose, 1 
qt. water. Cook to 236 , set off, add iy 2 lbs. bitter 
chocolate and iy 2 lbs. fondant, pour on damp slab 
and cream it at once. This is for a 12-lb. jacket. 

Two lbs. glucose, 1 lb. sugar, little water. Cook 
to 236 , set off, add 3^2 lbs. of any kind of ground 
nut meats, stir up good. This is for an 8-lb. jacket. 

Melt 4 lbs. fondant over steam, flavor to suit, 
stiffen up with XXXX sugar. This is for an 8-lb. 
jacket. 

Two lbs. sugar, 3 lbs. glucose, 3 lbs. ground figs. 
Cook to soft ball, set off, and stiffen up with XXXX 
sugar. This is for a 15-lb. jacket. 

Two lbs. sugar, 3 lbs. glucose, 2 qts. cream, 1 
lb. bitter chocolate. Cook to a hard ball, pour on 
slab, fold up in loaf. This is for a 12-lb. jacket. 

Butter cup or jack straw jackets should always 
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be made from sugar, cream tartar and water, cooked 
to 330 , and when pulled on the hook see that you 
don't pull too long, or that you don't put the batch 
on the hook too hot. Never pull a batch on the 
hook too long, as it takes away the gloss. Always 
twist out the air and knead it good before forming 
it around a center of any kind; also see that the 
center is not put into the jacket too hot 



PENNY PEANUT BAR— GOOD. 

Fifteen lbs. sugar, 9 lbs. glucose, water to dis- 
solve. Cook to 240 , then add 22 lbs. Spanish 
peanuts and cook till nuts are done, set off and add 
little salt and *4 gl ass of soda, stir in good, pour on 
slab, spread out thickness desired, then roll it out 
even with rolling pin and rub the top over while 
it's warm with a flat piece of paraffin, or substitute. 
Cut at once. This peanut bar will not get sticky. 



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Friedman's Common-Sense Candy Teacher 

PEANUT BRITTLE— GOOD. 

Fifteen lbs. sugar, 10 lbs. glucose, water to dis- 
solve. Cook to 240 ° and add 10 lbs. peanuts, stir 
and cook till nuts are done, set off, add salt and % 
glass of soda, stir good and pour on slab, spread thin 
as possible. Cut in three pieces, turn each piece 
over, and with your hands spread or pull it as thin 
as possible. 



FRENCH GLAZED FRUITS. 

Peel the pineapples, slice them quite thick and 
drop them in cold water and let soak over night. 
Now boil them in the same water till tender, drain 
off the water and chill the pineapple at once in cold 
water. Now cook a crystal to 25 ° and pour the 
crystal in crocks and put the slices in the crystal. 
Let set 24 hours. Now drain off the crystal, add 
fresh sugar to it and a little glucose and cook to 
27 °. Pour it over the fruit again. Let set 24 
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Friedman's Common-Sense Candy Teacher 

hours, and repeat the same as last each day till 
you have cooked a 37 crystal. Then let the slices 
soak in this crystal till wanted ; age will not hurt 
it. Now whenever you want some pineapple for 
the store you cook sugar and water to 234 , set ket- 
tle off, drop in any amount of slices and let soak 
about 5 minutes to warm up. Then grain the sugar 
slightly with a spadle, and with a sharp stick or 
fork pick out the slices through the grainy part of 
the batch, lay them on a wire screen to set. After 
you have used up all the fruit in the crocks you 
can use the syrup as a glucose, as it is full of acid, 
so you have no waste to any of the batch. You 
can put up whole pears or peaches as above, only 
stick the peaches with a fork first and stick the 
pears after they are peeled. 



PECAN CREAM DATE GLACES. 

Grind 1 lb. pecans and knead them into 3 lbs. of 
bonbon cream, add vanilla flavor, roll out in small 
balls, and stuff a ball in each date, shaping it nice 
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so as to show the cream in the opening of the dates. 
Now cook 4 lbs. sugar, little pinch cream tartar, 
water to dissolve to 290 , then add % lb- glucose 
and cook to 300 , set off, and dip one date in at a 
time and pick them out with a fork and lay on 
greased slab. This is a good eating piece. 



DELMONICO GLACES. 

Take 5 lbs. almond paste from receipt given in 
this book, form it in round balls size of marbles 
and press pecan and walnut halves on each side of 
the balls and press them light, then dip them the 
same as pecan cream date glaces. 



SCOTCH KISSES NO. 1. 

Five lbs. sugar, 
to 300 , set off, and drop in 1 marshmallow at a 
time and pick out with a two-tine fork and lay on 
greased slab. 

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SCOTCH KISSES NO. 2. 

Five lbs. brown sugar, 1 lb. glucose, % lb. butter, 
teaspoon of salt. Cook to 300 , set off and finish 
as No. 1. 



TOASTED MARSHMALLOWS. 

Roast 10 lbs. fine dry cocoanut in an oven, or 
in a nut roaster, or in an old kettle, till nice and 
brown, spread out to cool. Now put 3 lbs. of fond- 
ant in a pan and add water to it while you smooth 
it with your hand to a nice thin paste, flavor vanilla 
and place in a handful of marshmallows and work 
them in it till coated with the syrup and drop them 
into the cocoanut while helpers work them till cov- 
ered. You can also dip them in simple syrup instead 
of fondant, but they are not quite so sweet. 



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FRENCH TOASTED MARSHMALLOWS. 

Grind 3 lbs. roasted almonds extra fine and pour 
them in a pan, or dish. Now dissolve 1 lb. fondant 
with 1 pt. of water to a thin paste, then mix up sev- 
eral marshmallows at a time in the fondant paste 
until they become sticky and throw them in the 
ground nuts, stir them up to cover them nicely ; con- 
tinue till done. You can use plain vanilla fondant 
or maple fondant, or you can flavor the fondant to 
suit. This is a very simple piece to make, but when 
the marshmallows are cut in two and dipped in the 
above way they make quite a nice piece of goods. 



NUT SQUARES OR TABLETS. 

Ten lbs. sugar, 4 lbs. glucose, 2 qts. water. Cook 
to 290 , add y 2 lb. butter, little salt and cook to 
300 , set off and add enough ground nut meats to 
make it quite thick, pour on slab, roll out thin as 
possible and mark both ways with caramel cutter — 



Friedman's Common-Sense Candy Teacher 

or form it in a loaf and run through tablet rollers. 
These goods are nice as they are, or can be dipped 
in chocolate. Make them almond, pecan, walnut 
and cocoanut flavors. 



MAROON CAR-A-MELL. 

Drain off the syrup from whatever amount of 
maroons required. Set them on a wire screen to 
dry, then dip them in a gum arabic solution, let dry 
again. Now cook 5 lbs. sugar, 1 qt. water, y 2 tea- 
spoon cream tartar to 300 , set off and dip one ma- 
roon in at a time and place them on greased slab; 
when cold put them in small paper cases. 



MAROON GLACES. 

Prepare whatever amount of maroons you wish 

by getting them dry, and then dip them in a gum 

arabic solution and let dry again. Now cook 5 lbs. 

sugar, 1 qt. water to 234 , set off, flavor vanilla, 

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stir the batch till slightly grained, and dip each 
maroon separately, fish them out with a fork and set 
on wax paper, let set y 2 hour, ready for store. 
Show them up in small paper cases. 



OPERA CREAM BARS NO. i. 

Fifteen lbs. sugar, i teaspoonful cream tartar, *. 
gal. cream. Cook to 240 , pour on damp slab; 
when cool, cream it and flavor vanilla while cream- 
ing it. When done, work it nice and smooth and 
press it in paper-lined pans. Let set a few hours, 
turn out and cut in bars 1 inch wide and 4 inches 
long. Dip in chocolate and sprinkle ground rose, 
or violet leaves on top before chocolate sets. 



OPERA WALNUT BARS. 

Make a batch of Opera Bars No. 1, and when 
you dip them press 3 English walnuts on top before 
chocolate sets. This is also nice with pecans on top, 
also. 

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OPERA CHOCOLATES. 

Fifteen lbs. sugar, 2 lbs. glucose, 1 gal. cream. 
Cook to 238 , pour on damp slab ; when cool, cream 
it; then reheat it and add 2 lbs. glucose to it and 
run in starch, in small impressions. Dip in thin 
chocolate. 



NUT BARS, ASSORTED. 

Six lbs. sugar, 4 lbs. glucose, water to dissolve. 
Cook to 290 and add all the nuts you can stir in 
good. Set off and pour in a sieve; let drain off, 
then pour the batch out and spread between bars. 
Roll out nice and level, and cut while quite warm in 
bars to suit. Grease the sieve first. 

All bar goods should be made as the above for 
good work. Make them almond bar, pecan bar, 
Brazil bar, walnut bar, filbert bar and peanut bar, 
and add a little salt to the batch while cooking. 



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PEANUT CRISP. 

Three lbs. sugar, 2 lbs. glucose, 1 qt. water. 
Cook to 240 and add 2,y 2 lbs. blanched peanuts. 
Cook till nuts are done, and drop in pinch of salt. 
Set off, add tablespoon soda ; stir in good. Pour on 
slab, run the cream spadle under it and work it in 
one pile. Keep doing this till you can form it in a 
loaf. Now cut off about 2 lbs. at a time and roll it 
out thin as possible with a wooden rolling pin. 
Turn over the piece and stretch it thin as possible. 
Continue till done. This is an extra fine piece and 
is done much quicker than it takes to write it down. 
Try it. 



CANDY BEADS. 



Ten lbs. sugar, 2 qts. water, teaspoon cream tar- 
tar. Cook to 330 , pour on slab, color and flavor to 
suit. Knead it good, and when cool enough to 
handle, form it in a flat piece in front of table fur- 
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Friedman's Common-Sense Candy Teacher 

nace, about 8 inches wide and 14 inches long. Make 
a ridge in the center the length of the batch and 
grease the ridge good with slab oil and sprinkle 
starch over the grease. Now, open up a ball of 
string, lay some the length in the ridge and lay the 
ball in a box of starch to the left end of the table. 
Fold up the batch, and pull out small and run 
through kiss machine. Have helper lay the strands 
straight as you run them through. When done, cut 
in 2-foot lengths and tie both ends together. It 
requires no extra exertion on the part of any candy 
maker to make this batch; if he is able to pull out 
stick he can make the beads. By not pulling the 
batches on the hook you have more of a bead effect, 
as they are clear. Make them green, violet and 
pink. 



MOLASSES CHOCOLATE CRISP. 

Make a batch of Molasses Chips, but don't mark 
them. When done, run a rolling pin over them and 
break them up quite fine. Put dust and all in a 
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Friedman's Common-Sense Candy Teacher 

large tin pan; mix thin chocolate enough to it to 
just cover it. Place over a kettle of hike warm 
water, and with a teaspoon, spoon them out nice 
and small, about the size of a hand-rolled chocolate, 
and drop on wax paper. 



POPCORN CRISP. 

Six lbs. sugar, 4 lbs. glucose, 2 qts. water, 4 ozs. 
paraffin, or substitute, tablespoon salt. Cook to 
290 ° and add 1 qt. N. O. molasses and l / 2 lb. butter. 
Cook to 300 , set off and add 4 lbs. of popcorn and 
1 oz. soda. Stir in good and pour on slab; roll out 
nice and even, and cut in 6-inch squares at once. 
No better made. 



SODA POPCORN FLAKE. 

Fourteen lbs. sugar, 10 lbs. glucose, 2 qts. water. 
Cook to 300 °, set off, add 2 lbs. popcorn and 4 ozs. 
soda. Mix good,- set on furnace to warm kettle a 
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Friedman's Common-Sense Candy Teacher 

moment and pour on slab and spread thin as pos- 
sible. When cold, break in small pieces. This 
piece, packed in bushel baskets lined with wax paper, 
is a good wholesale piece for country trade. 



PEANUT CORN CRISP. 

Make a batch of Popcorn Crisp and when you 
start to work in the corn, add 2 lbs. of roasted pea- 
nuts and finish the same wav. 



COCOANUT CORN CRISP. 

Make a batch of Popcorn Crisp and add 2 lbs. of 
wide chip cocoanut to the batch. When it's nearly 
done and when off, add only 2 lbs. of popcorn and 
finish as before. 



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MENTHOL DROPS. 

Ten lbs. sugar, teaspoon cream tartar, 2 qts. 
water. Cook to 310 , pour on slab; when cool 
enough to fold up, add */ 2 teaspoon of menthol 
crystals and knead the batch good. When good 
and firm, run through an oblong or set of cough 
drop rollers. 



CARAMEL CREAM ROLL. 

Make a batch of caramels and flavor one-half of 
the batch vanilla and the balance chocolate. Spread 
out on slab about 34 mcn m thickness. When cold, 
knead up several pounds of stiff bon bon cream and 
form it in a loaf and form the caramel batch around 
it, and pull out round the size of stick candy. Cut 
in small pieces, and set in pans cream side up. Use 
a very sharp knife to cut them with, so as not to 
close down the end. 



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SUGAR MINTS. 

Six lbs. sugar, i qt. water. Cook to 234 or 235 . 
Set off. Now, pour about 1 lb. out into a dipper, 
add a little XXXX sugar and flavor peppermint. 
Stir till cloudy, pour in funnel and drop on sheets 
of tin, or on wax paper. Continue this until all the 
syrup is used up. Make them white and pink. 
Flavor the pink ones wintergreen. 

If you can use a 3 or 4 nose copper pan, it is 
much better to drop them in that way and cut them 
off with a wire as you drop them. 



COCOANUT CREAM BISCUITS. 

Melt several pounds of bon bon cream and dip 
Macaroon cocoanut biscuits in the same manner you 
would a bon bon. When cold, cut each one in two. 
Make them in white, pink and chocolate colors. 
This is a good piece for pan goods on counter and 
are made quick. 

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MOLASSES CREAM CUTS. 

Four lbs. sugar, 2 lbs. glucose, 1 qt. water. Cook 
to 238 °, pour on damp slab and add to it 2 lbs. fine 
Macaroon cocoanut and cream it at once. Cover it 
up to keep warm. Now, cook 10 lbs. sugar, 1 pt. 
N. O. molasses to 280 and add J / 2 lb. butter and 
cook to 286 ° ; pour on slab. When cool, pull on 
hook. While pulling have helper pour y 2 glass of 
cream on the batch, a little at a time, while you work 
it in ; then place the batch on table, form it in a flat 
piece and place the cream center on it and fold the 
jacket around it and pull out size of stick candy. 
Let set till grained and break up in pieces 3 to 4 
inches in length. 



NUT PATTIES. 



When you reheat bon bon or pattie cream, add a 
little ground nut meats to it and run on wax paper. 
Don't add too many nuts, as your cream will become 
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Friedman's Common-Sense Candy Teacher 

too thick and will not drop good. Make them pecan, 
English walnut, filbert, or almond. Nut patties sell 
well for parties and should be kept by all good con- 
fectioners. 



OLD-FASHIONED PEPPERMINT CUTS. 

Ten lbs. sugar, i teaspoonful of cream tartar, 2 
qts. water. Cook to 330 , pour on slab. Color y 2 
lb. of it good and red and keep warm. Now, pull 
the batch nice and white. Don't twist the air out. 
Form in round loaf and place 8 thin red stripes on 
batch ; pull out size of stick and cut with butter cup 
cutter. Flavor on hook. By leaving the air in the 
batch the cuts will be much lighter in weight and 
eat more like a cracker. Nice and brittle. 



LEMON DROPS, OR SQUARES. 

Ten lbs. sugar, teaspoonful of cream tatar, 2 qts. 
water. Cook to 300 , pour on slab when cold 
enough to fold up; add teaspoonful of tartaric acid 



Friedman's Common-Sense Candy Teacher 

and a few drops of oil of lemon and knead it up 
good till quite cold, and run through rollers. If you 
have no rollers, after the batch is kneaded good, roll 
out quite thin and cut both ways with caramel 
cutter, and when cold break apart. 



LIME DROPS. 



Make lime drops, clove drops, cinnamon drops, 
and anice drops the same as lemon drops, only color 
and flavor to suit. 



FIG CHEWS. 



Four lbs. sugar, 4 lbs. glucose, 3 ozs. cocoa but- 
ter, ^2 lb. butter, 6 lbs. ground figs, water to dis- 
solve. Cook to soft ball and add 1 pt. cream and 
cook to hard ball, or like a caramel; pour on slab 
and spread like a caramel. When cold, cut in small 
squares and sift them in XXXX sugar. Pick them 
out and stack in pans. 

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SUGAR SAND. 

Place 5 lbs. of sugar in a pan, add a little red 
color and rub the sugar with both hands till sugar 
becomes red enough to suit you; then add 6 drops 
of ammonia, rub it in good and spread out to dry. 
Make sugar sand pink, red, delicate green, yellow 
and orange colors. 



RIBBON BALLS. 



Ten lbs. sugar, 2 qts. water, teaspoonful cream 
tartar. Cook to 330 , pour off and color and flavor 
to suit. Pull on hook, twist out the air ; form it in a 
flat piece on spinning table and pull out in flat, thin 
ribbons 34 mc h wide. Have helper form in ball, 
size of a baseball, and then have him hand it to a 
girl and have her hold it before an electric fan to 
cool quick; continue till done. Make them all col- 
ors and flavors. These should weigh 2V2 ozs. each 
and sell 6 for 25c. 

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POPCORN BRITTLE. 

Grind 2 lbs. of popcorn nice and fine and set it 
one side. Now, cook 4 lbs. brown sugar, 3 lbs. 
glucose, water to dissolve, to 290 ° ; then add ]/ 2 lb. 
butter, tablespoon salt and 1 pt. dark molasses, and 
cook to 300 . Set off. Add the corn, stir it in 
good and pour on slab and roll out thin as possible. 
When cold, break up like brittle. 



RICE BRITTLE. 



Make a batch as for Popcorn Brittle, and when 
done add 1 lb. of warm puffed rice and finish as 
Corn Brittle. 



PARISIAN CHIPS. 

Fifteen lbs. sugar, 3 qts. water, 2 level teaspoons 
cream tartar. Cook to 300 and pour two-thirds 
on slab. Have helper pull it on hook while you 
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Friedman's Common-Sense Candy Teacher 

cook the balance to 330 ; then pull the small batch 
also. Twist out the air and form it in a jacket 
around the large batch; pull out like chips, only 
quite thick, and cut with butter cup cutter, or mark 
with caramel cutter and break apart when cold. 
Make in all colors and flavors, and don't twist the 
air out of the center ; leave it light and puffy. These 
goods are up to date and sell well. 



WHAT IS IT? 



Seven lbs. sugar, 2 lbs. glucose, 2 qts. water. 
Cook to 240 and add 1 pt. N. O. molasses and stir, 
and cook to hard ball or 246 . Set off. Add 2 lbs. 
fondant, and black walnuts to suit; 1 oz. of soda, 
and stir till fondant is well dissolved and the batch 
gets quite thick. Now, pour out in one pile on a 
sheet of paper on warm slab. Don't touch it till 
cold, then break in small pieces and place in pans. 
This is a good eating piece of goods, and sells well 
and does not dry out. 

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BUTTER SCOTCH WAFERS NO. I. 

Four lbs. sugar, 2 lbs. glucose, 1 qt. water. Cook 
to 290 , add l /i lb. butter, little salt and cook to 
300 . Pour in funnel and drop on slab, size of a 
25c piece. 



BUTTER SCOTCH WAFERS NO. 2. 

Four lbs. brown sugar, 2 lbs. glucose, 1 qt. water, 
% lb. butter. Cook to 300 , set off, add little oil 
of lemon, pour in funnel and drop on slab, size of a 
quarter. 



BUTTER SCOTCH SQUARES. 

Eight lbs. sugar, 3 lbs. glucose, 2 qts. water. 
Cook to 300 , add little salt and V 2 lb. butter; stir 
quick and soon as the butter dissolves. Set off 
quick. Add vanilla extract, pour out and spread it 
thin as possible and mark both ways with caramel 
cutter. Break apart. 

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BUTTER SCOTCH BARS. 

Seven lbs. dark brown sugar, 5 lbs. glucose, water 
to dissolve, 3 ozs. paraffin substitute. Cook to 250 , 
then add 1 qt. cream and stir and cook to a very- 
hard ball or to the first snap. Set off, and flavor 
with a little oil of lemon. Pour on slab between the 
bars wl quite cold, cut in 5c bars and wrap in 
heavy wax paper. 



CREAM CHEWS. 



Four lbs. sugar, 4 lbs. glucose, water to dissolve, 
2 ozs. paraffin, or substitute. Cook to 250 and add 
1 pt. cream and cook to 250 . Pour on slab. When 
cold, pull on hook; flavor vanilla. Don't twist the 
air out; form in loaf, on table. Pull out size of 
butter cups, and cut with butter cup cutter, and sift 
in XXXX sugar. Sift off the sugar ready for the 
store. 



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CREAM NUT CHEWS. 

Make a batch of Cream Chews, and after you 
have pulled it good, lay it on the slab and knead 
into it i ]/ 2 lbs. of chopped nuts, and finish as Cream 
Chews. Use pecans, walnuts or almonds. 



WOODLAND GOODIES, ASSORTED. 

Six lbs. sugar, 4 lbs. glucose, 2 qts. water. Cook 
to 290 ° and add all the nuts you can possibly stir in, 
and after you have them stirred in good, set off and 
pour in a coarse sieve ; let drain and pour in one pile 
and pick apart, making 2 and 3 nuts in each lump. 
When done, sift them to take all sharp corners off, 
and they are ready. Add little salt to them when 
stirring in the nuts. Make pecan, walnut, almond, 
filbert, Brazil and assorted nut goodies. These 
goods speak for themselves 



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NUT GLACES. 

Six lbs. sugar, i qt. water, teaspoon cream tartar. 
Cook to 300 and add quickly y 2 lb. glucose in a 
thin stream. Cook to 300 again and set off and 
drop in one nut at a time and fish it out with a 
two-tine fork and drop on greased slab. The kind 
of glaces to make : Pecan, English walnut, Brazil, 
almond, pineapple, cherry, almond paste balls, and 
macaroons. 



YORKSHIRE PUDDING. 

Three lbs. sugar, 3 lbs. glucose, 2 lbs. ground 
mincemeat, 1 oz. ground cinnamon, j4 oz. ground 
clove, Yz oz. ground allspice, */> oz. ground nutmeg. 
Cook to 246 , set off and add 2.y 2 lbs. assorted nut 
meats, 2 ozs. of brandy, and all the macaroon 
cocoanut you can stir in. Pour in tin marshmallow 
boxes and press tight; when cold take out of box 
and trim it nice and even on all sides, and wet the 
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Friedman's Common-Sense Candy Teacher 

entire cake with gum arabic solution. Roll it in 
ground nut meats of any kind. Cut in thin slices 
as you sell it. 



MOLASSES MINT CHEWS. 

Five lbs. sugar, 3 lbs. glucose, 4 ozs. paraffin, 
or substitute, water to dissolve. Cook to 250 and 
add 1 qt. molasses, l /> lb. butter and cook to 250 . 
Pour on slab, pinch off l / 2 lb. and keep warm. Pull 
the batch and flavor peppermint, while on hook. Lay 
batch on table, form round and place 8 thin stripes 
on batch and pull out and cut with butter cup cutter. 
Make stripe thin, as any stripe that is not pulled 
on hook you will find tough eating. 



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ABOUT SALTING NUTS. 

If you wish to salt nuts of any kind for a party 
where the nuts are to be eaten soon after they are 
finished, I would advise roasting them in good but- 
ter. Should you roast them in butter for general 
store trade, you will find that they become rancid 
in a short time. Konut is the best product I have 
ever seen for roasting of almonds, peanuts, etc. 



Friedman's Common-Sense Candy Teacher 

SALTED PECANS NO. 2. 

Place Konut in kettle and when hot add pecans; 
stir gently and roast them just to the brittle point 
and pour in sieve to drain off and spread on cold 
slab to cool quick. Salt them with great care, as 
pecans are so full of creases that they hold more 
salt than all other kinds of nuts. 



SALTED ALMONDS. 

First, blanch the almonds and roast them in 
Konut, just as you do pecans ; when done, salt them 
and spread out to cool. Never roast them more 
than a light brown, as they contain heat so long 
after they are spread out and become much darker. 



PLANTATION DROPS. 

Make a batch of Molasses Mint Chews, and after 
you cut them, sift them with XXXX sugar and 
place in pan. 

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Friedman's Common-Sense Candy Teacher 

SALTED PECANS NO. I. 

Place 5 lbs. pecans in clean kettle. Now dampen 
your hands in gum arabic solution and work them 
among the pecans till they become slightly sticky. 
Then sprinkle a little salt on while you stir them up. 
When salted to your taste, spread out to dry. 



SALTED PEANUTS NO. i. 

Get whatever amount of Konut you wish good 
and hot, then pour in all the peanuts it will stand 
and still till the nuts start to get brown and snap; 
drain off quick. Sprinkle on the salt, and spread 
out to cool. 



SALTED PEANUTS NO. 2. 

Roast the nuts in a dry roaster or in an oven, then 
put them in a clean kettle and pour enough gum 
arabic solution over them to make them sticky. 
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Friedman's Common-Sense Candy Teacher 

Pour on the salt, mix up good, and spread out to 
dry and cool. 



OPERA DATES. 



Remove the seeds from the dates and stuff each 
date with opera cream; let set 2 hours and crystal- 
lize them with a 33^2° crystal. Pour on quite hot, 
let set 5 hours, and drain off. 



FRENCH CREAM PRUNES. 

Prepare French prunes as you do dates, stuff them 
with opera cream and crystallize them as you would 
dates. 



CRYSTALLIZED GINGER. 

Fill a sieve full of ginger and let the drain, or 
drip, back into the barrel. Let set over night ; then 
cut the ginger lengthwise in small strips and spread 
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Friedman's Common-Sense Candy Teacher 

out on wire screens. Work a little granulated sugar 
through it and set in warm place to dry. When 
quite dry, cook a crystal to 35 ° and pour it on hot; 
let set over night and drain off. When you put the 
ginger in crystal pans, fill each pan full. The syrup 
or crystal from these goods makes a nice fondant 
for chocolates, and can also be used at your soda 
fountain. 



BLACK WALNUT BRITTLE. 

Chop 2 lbs. black walnuts up fine and set one side. 
Now, cook 3 lbs. sugar, 2 lbs. glucose, 1 qt. water 
to 290 ; add little salt, pour in the nuts, stir quickly. 
Set off and pour on slab, and spread thin as pos- 
sible. Turn batch over and spread it out just as 
thin as you can. When cold, break up for pans. 

Make Pecan, English Walnut, Filbert and Al- 
mond Brittle the same as above. 



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Friedman's Common-Sense Candy Teacher 



SALTED PUFFED RICE. 

Warm up any amount of puffed rice and put it 
in a clean, dry kettle. Now, melt some good butter, 
or Konut; pour it over the rice and stir up good, 
and add salt to taste. 



MOLASSES CHIPS FOR COATING. 

Ten lbs. sugar, 5 lbs. glucose, 3 qts. water. Cook 
to 300 , add 1 pt. molasses and a little salt. Cook 
to 300 again; pour on slab when cool. Pull on 
hook. Form in flat piece on table, pull out like all 
chips and have helper mark them. Don't twist out 
the air, and you will have a better eating and a 
much lighter chip. 



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Friedman's Common-Sense Candy Teacher 



FLAXSEED TABLETS. 

Ten lbs. sugar, 2 qts. water, 1 teaspoonful of 
cream tatar. Cook to 310 , pour on slab and add 
Y^ lb. of flaxseed. Knead the batch good and when 
quite cold run them through flat tablet rollers. 



HOARHOUND FLAXSEED TABLETS. 

Make a batch of hoarhound from formula in this 
book and when on slab add the flaxseed and finish 
as above. 



RAISIN CREAM CLUSTERS. 

Get the best raisins you can buy on the stem and 
cut them so as to have from 5 to 6 raisins on each 
stem. Now, split each raisin and stuff them with 
little balls of cream of different colors; press the 
raisin together nicely. When done, crystallize them 
in a ZZ X A° crystal. These are fine for topping off a 
good box of candy. 

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Friedman's Common-Seme Candy Teacher 

ALMOND PASTE PICKLES. 

Take any amount of almond paste as given in this 
book under the heading of Almond Paste for Fruits, 
Flowers, etc., and color it a delicate green; then 
pinch off small pieces, size of a marble, and roll 
it up and down on an orange grater to make the 
impressions. Lay them in pans to dry and then 
crystallize them in a 33^2° crystal. 



NEWPORTS. 



Ten lbs. sugar, 2 qts. water, level teaspoon cream 
tartar. Cook to 270 , pour on slab, pull on hook 
and flavor peppermint. Pull out like stick and cut 
in small pieces with a shears. When grained, 
crystallize them. Make them lemon, wintergreen 
and strawberry flavors, also. 



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Friedman's Common-Sense Candy Teacher 

CLOVE DROPS. 

Ten lbs. sugar, teaspoonful cream tatar, 2 qts. 
water. Cook to 320 , pour on slab, color delicate 
green, flavor clove and knead the batch good. When 
nearly cold, run it through the drop or tablet rollers. 



SPUN SUGAR NESTS. 

Have about 12 or 15 pieces of common size wire 
and twist a handle on one end and bend all of the 
loose ones down and separate them about 2 inches 
apart. Now, cook 5 lbs. of sugar, ]/ 2 teaspoon 
cream tartar, 1 qt. water to 290 ; then add y 2 lb. 
glucose and cook to 300 . Set kettle near the slab. 
Now, set an empty chocolate case on the slab, lay 
a short iron bar on it. Now, you dip the wires 
into the batch and then swing it up and down over 
the iron bar. Continue this until you have got quite 
a lot of spun sugar in sight and take it off and form 
it around any size can you wish for nests. Make 
them in all colors. Color the batch just as you 
take it off. 

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Friedman's Common-Sense Candy Teacher 

COCOANUT BON BONS. 

Five lbs. sugar, 5 lbs. glucose, water to dissolve. 
Cook to 240 , then add 10 lbs. of fresh grated 
cocoanut. Stir and cook to soft ball, and pour the 
batch on the slab. Have girls roll out into small 
balls, size of marbles, and dip in bon bon cream. 
Dip them white, pink and chocolate colors. 



PECAN DATES. 



Open any amount of dates; take out the seeds 
and lay a pecan half in each one and press it to- 
gether. Pack in round 1 -pound boxes. 



PECAN CHOCOLATE DATES. 

Prepare them as above and dip them in chocolate. 
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Friedman's Common-Sense Candy Teacher 



MAPLE SUGAR CAKES NO. i. 

Ten lbs. maple sugar, 2 qts. water. Cook to soft 
ball, or 238 °; set off; add 2 lbs. maple fondant. 
Stir till well dissolved and pour in funnel and run 
in small tins. Let set one hour and take out. 



MAPLE SUGAR CAKES NO. 2. 

Eight lbs. light brown sugar, 2 lbs. maple sugar, 
2 qts. water. Cook to 238 , set off, stir till grain 
starts to show and finish as No. 1. 



CRYSTAL NO. 1 



Put any amount of sugar you like in kettle and 
add enough water to dissolve it. Cover kettle to 
wash sides down while boiling and test with crystal 
gauge — 33^° f° r fi ne crystal and 35 for heavy 
crystal. Let set in same kettle till quite cool before 



Friedman's Common-Sense Candy Teacher 

using it, and see that the kettle is not disturbed 
while cooling. 



CRYSTAL NO. 2. 



Forty lbs. Mould A sugar, 2 gal. water. Cook 
to 228 by the thermometer and then add water 
slowly to it till the 220 is reached; then set it off, 
and you have a 33^° crystal. 



BURNT SUGAR FOR COLORING. 

Put any amount of sugar in an old kettle and set 
it over the fire and stir until it melts and turns 
black; then set off, and add a little water to it to 
thin it down. Let cool and put in large bottle, 
ready for use. 



SUGARED POPCORN. 

Put the popcorn in a clean kettle. Now, cook any 
amount of sugar and water to a soft ball, about 
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Friedman's Common-Sense Candy Teacher 

236 , and set the batch near the corn. Pour the 
syrup over it and stir, and while you are stirring 
have helper throw granulated sugar over the corn. 
If you want pink corn, color the syrup pink. 



MAPLE NOUGAT BAR. 

Ten lbs. maple sugar, 2 qts. cream. Cook to 
260 , set off, and add 2 lbs. bitter chocolate, 4 lbs. 
glucose, 7 lbs. fondant. Stir till dissolved, then add 
y 2 lb. of dry frappe powder. Beat the batch good 
until quite thick, and pour in wafer-lined tray; 
wafer sheet the top. Lay board on top and press it 
down with a weight. Let set over night and cut 
in 5c bars. 



YORK BUTTER SCOTCH. 

Ten lbs. sugar, 6 lbs. glucose, 4 ozs. paraffin, or 
substitute, 2 qts. cream. Cook to 240 and add l A 
lb. butter and 1^2 lbs. bitter chocolate. Stir good 
and cook to hard ball, or 250 ; pour on slab, spread 
quite thin, and cut in 1 y 2 inch squares and wrap. 



Friedman's Common-Sense Candy Teacher 

CREAM MELLOW STICK. 

Fifteen lbs. sugar, 4 lbs. glucose, 2 qts. water, 1 
qt. cream. Cook to 270 , pour on slab; when cold, 
pull on hook and flavor vanilla. Lay batch on table 
and pull out in flat sticks y 2 inch wide and quite 
thick. Put away till grained and keep in jars. Cut 
them the average 4-inch lengths. 



BLANCHED SALTED PEANUTS. 

Blanch 10 lbs. of large jumbo peanuts, the same 
way you would blanch almonds. This will swell 
them up and make them look large. Be careful not 
to split them while blanching, and salt them as you 
would the Spanish peanuts. These peanuts are extra 
fine and sell at from 40 to 60 cents per lb., and it 
pays to make them. 



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CREAM POTATOES. 

Make a batch of Opera Cream and form it in 
balls about the size of an egg and press it with 
your fingers to make it look uneven, like a potato, 
and roll them in ground cinnamon. Then stick a 
few pignolia nuts into each one to represent the 
eyes. This is quite a novel piece and sells well. 



BREADED VEAL CHOPS. 

Get a mutton chop from the butcher and fry it; 
then trim it up to look good. Now, shellac or var- 
nish it. Tack it on a stick and make the impres- 
sions in starch. Now, melt cream fondant and fill 
the impressions; when set, dip each chop in gum 
arabic shellac and roll them in fine roasted cocoanut. 
These look odd and people buy them for the novelty 
of it. 



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WALNUT CREAM LOAF. 

Three and one-half lbs. sugar, i lb. glucose, l / 2 
pt. molasses, i qt. water, teaspoon salt. Cook to 
242 °, set off, add 2 lbs. fondant, dissolve it and add 
tablespoon of soda and 2 l / 2 lbs. black walnut meats. 
Stir good and pour on cream slab and cream it at 
once, and just as it begins to cream good drop the 
scraper and with both hands pick up the batch and 
move it to a clean slab and roll it out nice and shape 
it like a loaf of rye bread and let set. When cold, 
cut in slices as sold. 



PECAN LOAF. 



The same as above, only use pecans instead of 
walnuts. This is a fine piece. Try it. 



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Friedman's Common-Sense Candy Teacher 



JAPANESE CAKE. 

Two lbs. sugar, 2 lbs. glucose, 2 lbs. mincemeat, 
1 qt. water, ]/ 2 lb. seedless raisins. Cook to 238 , 
set off, and add 1 lb. Brazil nuts, 2 ozs. brandy, 1 
lb. almonds, 1 lb. chopped citron, ]/ 2 lb. cherries, and 
all the fine cocoanut you can stir in. Pour it on the 
slab and weigh off the batch in 1 -pound pieces; 
then roll out each piece nice, about the size of a 
large dill pickle. When done, dip each piece in a 
gum arabic solution and roll them in chopped or 
ground nut meats of any kind. Cut in thin slices. 
This is a very novel piece and sells well. 



WALNUT SPONGE SLICE. 

Six lbs. sugar, 5 lbs. glucose, 1 qt. water, 1 qt. 
cream. Cook to 252 , set off, and add 2 sheets of 
dissolved gelatine. Stir it in and pour on slab. 
W'hen cold, pull on hook; flavor vanilla. Place it 
on slab and knead 3 lbs. English walnuts into it, 
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Friedman's Common-Sense Candy Teacher 

and form it in a square piece, about 2.]/ 2 by 2^ 
inches, and lay it between the bars to hold its shape 
till cold. Then cut in thin slices. 

Make it with different kinds of nuts, also different 
flavors and colors. 



CABINET CREAM SLICE. 

Make a batch of Opera Cream, color one-third of 
it pink and form it as a jacket around the other 
two thirds. Pull out about 10 inches long and 2 
inches in diameter, and lay each roll in a starch 
board filled with starch, so as the bottom will not 
get flat. When set good and firm, brush off the 
starch and cut in slices as sold. 



MACAROON BON BONS— GOOD EATING. 

Buy from your baker a few pounds of nice fresh 
macaroons. Cut them in two and dip each half in 
No. 1 Bon Bon Cream. This is an extra fine com- 
bination. Flavor the cream with vanilla. 
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VALENTINE HEARTS. 

Cut out several strips of tin, 10 inches long and 
i inch wide and form them in the shape of a heart 
and solder the ends. Now, cook a small batch of 
sugar and cream tartar, as for stick candy, and after 
you have colored and flavored it to suit, pull on hook 
and form it in shape as for chips. Pull out about 
24 inch wide and cut each piece 10 inches long and 
have helper form each piece around the tin hearts. 
When done, set the hearts on a greased slab and 
cook a few pounds of sugar and glucose to 300 ; set 
off and color same as the hearts. Pour batch in a 
funnel and drop just enough into each heart to fill 
the bottom. When done, take a knife and slip under 
each heart to loosen it, and they are ready. 

Make these hearts all colors and stripe some of 
the batches. These are nice to fill with candy or to 
serve ice cream or ices in. If you are capable of 
decorating you can run a border of icing over the 
edges of the hearts, which makes them more beau- 
tiful. 

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CANDY STARS. 

Get a tinsmith to make several stars on the same 
principle that the hearts are made, and form the 
candy around the star as you do the hearts, and 
finish as the hearts are finished. 



FOURTH OF JULY BASKETS. 

Make a batch as for stick candy and divide the 
batch in three equal parts. Pull one white, one red, 
and one blue. Now, put them together, side by side, 
and roll it in shape, so as when pulling it out that 
the three colors come out at the same time. Pull it 
out small and round, about the size of a slate pencil, 
and have your helper wind the stick around tin can, 
or small bottle, to the height of one-third of the 
can or bottle, when he must raise the can or bottle 
out gently and set the candy parts to one side until 
finished. The height of these should be about 2 l / 2 
inches, and the can or bottle about 2y 2 or 3 inches 
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Friedman's Common-Sense Candy Teacher 

in diameter, and should be greased often while work- 
ing. When all are done, set them on the slab and 
run the bottoms in the same way as the bottoms are 
run in the Valentine Hearts. Then save part of the 
batch and make handles for each basket, and heat 
the ends of each handle and stick it on the basket. 
Tie a small bow of red, white and blue ribbon on 
each handle and they are ready for sale. Make them 
in green for St. Patrick's Day and in all colors for 
Christmas trade. 



CHOCOLATE CREAM EASTER EGGS. 

Get plaster paris moulds, the shape of half an egg, 
make impressions in starch. Now, melt whatever 
amount of cream fondant you think it will require 
to fill the moulds; fill half of the boards and while 
you are filling the other half have your helper lay 
a 4-inch piece of string on each one, leaving about 
i inch of the string on the egg, so as it will stick to 
the cream. When they are ready to take out of the 
starch, sift them gently and stick two halves to- 
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Friedman's Common-Sense Candy Teacher 

gether with a little melted fondant; when all are 
done, get a 4-inch board and saw the board *4 inch 
deep and 2 inches apart the entire length of the 
board. Now, dip each egg in a thin chocolate and 
force the string in each groove in the board to hold 
it. Let hang till the chocolate sets. Continue till 
done. If you wish you can place the string between 
each egg as you stick them together. After they 
are dipped, cut the string off close to the egg, so as 
it can't be seen. 



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TIFFANY GLASS CANDY DISHES. 

As I am the originator of this class of work and 
have been paid from $50 to $100 a week to teach 
some of the best confectioners in this country to 
make them, I will endeavor to make it so plain to 
you that you ought to be able to make them very 
pretty, and if you do, you will be pleased that you 
have bought this book, as they are the best novelty 
ever made of sugar. After you have made the small 
ones, then get after the larger ones, such as center 
fruit bowls, punch bowls, bon bon dishes, plates for 
fruits, jardinieres, cream pattie dishes, salted almond 
cups, flower vases, etc. The small dishes that are 
for serving ice cream, ices, salads, etc., should 
weigh 8 to the pound, and a good workman and his 
helper should be able to make 1,200 a day. They 
keep for years, do not become sticky, and the older 
they get the better they look. Flavor every batch 
you make so they can be eaten when broken. 



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HOW TO MAKE TIFFANY GLASS CANDY 
DISHES. 

Place i doz. flat-bottom 12-oz. tumblers, or 1 doz. 
flat-bottom lemonade glasses, on the spinning table 
ready for use. Now, get a piece of 12-oz. canvas 
and tack it tight and smooth in front of your table 
furnace. Now, get a small 25c wooden rolling pin 
and tack a piece of 12-oz. canvas around it nice 
and smooth. You are now ready for business. 
Place 7 lbs. sugar, 3 lbs. glucose, i x / 2 qts. water in 
kettle and cook to 300 . Pour on slab; flavor pep- 
permint ; fold up and divide the batch in four equal 
parts. Color one pink, one orange, one green, and 
pull one white. Knead each piece up good, and 
when quite cold, put the four together and knead 
them up like dough — not too much, just so as all the 
colors still show up. Form it in a loaf and place it 
on spinning table before the furnace to keep warm, 
and cut off a piece about the size of a crabapple. 
Flatten it out with the right hand and then roll it 
out thin as possible with the rolling pin, and pass it 
to your helper. Have him place it on the bottom of 
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Friedman's Common-Sense Candy Teacher 

the tumbler and form it around nice and make 
crimps or scallops all around the dish while you roll 
them out. Keep him making the dishes, using the 
glasses till all have a dish on them. Take them off 
as soon as they get cold, which will take one minute 
only, as they are quite thin. When all are done, 
shellac each dish with the best pure white shellac, 
which gives them a gloss. The canvas on the roll- 
ing pin forces an impression in the candy, making 
them look as if they were made in moulds. Make 
them all colors and flavors. 



BLACK CROOK BAR. 

Six lbs. brown sugar, 4 lbs. glucose, 4 lbs. dark 
molasses, 15 lbs. long shredded fresh cocoanut. 
Cook to medium ball, spread on slab between the 
bars, cut in 5c bars when cold, or cut in very small 
squares and dip in chocolate. 



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Friedman's Common-Sense Candy Teacher 

CREAM FILBERTS. 

Roast 3 lbs. of filberts and blow the husks off. 
Put them in a clean, dry kettle. Now, cook in 
another kettle 16 lbs. of sugar and 3 qts. of water to 
242 °; set kettle off, add 1 oz. vanilla extract. While 
your helper pours a little of the syrup over the 
filberts you stir them up with a spaddle till you get 
the coat or cream started; then, while your helper 
pours, you revolve the kettle as recipe calls for in 
making Cream Almonds, until all the syrup is on 
the filberts. Make them white, pink, chocolate or 
maple, and crystallize them in a 33^2° crystal. 



OPERA CARAMELS NO. 1. 

Twelve lbs. sugar, 1 gal. cream, 1 teaspoon cream 
tartar. Cook to 242 °, pour on damp slab when 
cold, flavor and color to suit and cream it. Knead 
it up good and place it in two caramel pans lined 
with paper; smooth out nicely with rolling pin. 
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Friedman's Common-Sense Candy Teacher 

When set, turn out, peel off the paper, and mark 
with caramel cutter both ways. 



FIGS IN SYRUP. 



Take 20 lbs. of dry or soft figs, place them in 
kettle and add 8 lbs. sugar and 3 qts. water. Set on 
furnace and bring to a boil only ; let them set in the 
syrup over night, then drain off the syrup and pour 
the figs in a sieve to drain. Pack in layers in round 
basket. These figs remain soft and sell at 40c per 
pound. 



STUFFED DATES. 

Open any amount of dates, take out the seeds, 
stuff them with fondant of different flavors; also 
stuff them with walnuts, pecans, almonds, almond 
paste, cocoanut cream, etc. Roll them in granulated 
sugar, or you can crystallize them in a 35 ° crystal. 
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Friedman's Common-Sense Candy Teacher 

MEXICAN PENOCHIS. 

Three lbs. of Mexican sugar, 3 lbs. of brown 
sugar, 2 lbs. glucose, 3 pts. water, 1 oz. salt. Cook 
to 238 , set off, add 8 lbs. maple fondant, dissolve 
it good and add 4^ lbs. of pecan pieces. Stir good 
and spread out thin on paper-lined board and break 
when cold, or spoon them out in 5c cakes on wax 
paper. 



NAPKIN RINGS. 



Six lbs. sugar, y 2 teaspoon cream tartar, 1 qt. 
water. Cook to 330 , pour on slab, color and flavor 
to suit. Pull on hook; twist out the air, form in 
square piece on table and pull out in thin flat chips 
iy 2 inches wide, and cut off pieces long enough to 
form around a glass. Lift glass up and make these 
with stripes of different colors. Place a napkin 
through each ring. These sell well for parties, etc. 
Use small glasses. 

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Friedman's Common-Sense Candy Teacher 

HONEYCOMB FIVE-CENT BARS. 

Make a batch of Honeycomb as recipe for 
Honeycomb Lady Fingers, and after you have 
folded it times enough to count 56 holes, pull it out 
in long strips 1 inch wide and about 1 inch thick. 
When cold, mark it with a sharp knife in 6-inch 
lengths and break apart. Make all colors and 
flavors. 



ROSE JELLY GUM DROPS. 

Eighteen lbs. sugar, 3 qts. water; stir till dis- 
solved only. Cook to 240 , set off, and add 3 sheets 
of dissolved gelatine. Color pink and flavor rose, 
and run in warm starch, any shape desired. 



BRANDY DROPS. 



Make a batch the same as the above, only omit 
the gelatine and add 3 ozs. of brandy after the batch 

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Friedman's Common-Sense Candy Teacher 

is off and run in warm starch any shape desired. If 
you wish a very thin shell on these drops, cook to 
232 or 234 only. 



SALTED WALNUTS. 

Place 5 lbs. English walnuts in a dry roaster and 
roast them just so as they are the least bit brittle, 
and pour them in a pan and add a little butter, or 
Konut, to them. Salt them with great care — not 
too much. You will find this to be the best way to 
salt them, as they are an oily nut, and when roasted 
in Konut or butter they become too oily and rich. 



PRESSED FIGS. 



Take any amount of figs and put them in a sieve 
and place them over a kettle of boiling water till 
they become soft; then get a round basket without 
handles to it and lay the figs in one resting partly 
over the other one. When basket is full, turn the 
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Friedman's Common-Sense Candy Teacher 

basket upside down on the slab and place a heavy 
weight on top for 10 minutes. This will smooth the 
top nicely. These figs can then be sold for 25c 
a pound instead of 10c, and are extra fine eating. 



GINGER POD GLACIS. 

Set several dozen ginger pods in a sieve in a 
warm place for several days, until they become dry. 
Then cook 6 lbs. sugar, 1 qt. water and y 2 teaspoon 
cream tartar to 300 ; set off, and drop in one pod 
at a time and fish it out with a fork and lay them 
on a greased slab. When cold, keep in jars. This 
is a fine piece of goods and is quite English for 
parties, etc. 



CREAM COATED EASTER EGGS. 

Make them the same as Chocolate Cream Easter 
Eggs, only dip them in thin bon bon cream and 
hang them up to drip, as the chocolate cream eggs. 
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Friedman's Common-Sense Candy Teacher 

Dip them in white, pink, maple and chocolate col- 
ored cream. 



DUTCH LUNCH BOX. 

Get i doz. of i -lb. boxes and line them with wax 
paper and set them in a clean pan or tray in the 
shop. Now, cook i l / 2 lbs. sugar, 2 lbs. glucose, 1 
pt. water and 1 glass of molasses to 235 ; set off, 
and add all the long strip cocoanut it will stand. 
Pour in a sieve to drain ; then put a small bunch in 
the corner of each box. This will represent the sour 
kraut. Now, get bon bon cream and work some 
nut meats into it and form small pieces, size of 
potatoes. Roll them in cocoa, or cinnamon, and 
stick a few pignola nuts into it to resemble the eyes, 
and put one in each box. Now, take i-oz. pieces 
of Opera Cream, flatten them out like a veal cutlet, 
dip them in gum arabic solution and roll them in 
roasted cocoanut. This will look like a breaded veal 
cutlet. Lay one in each box. Now, make enough 
hard boiled eggs in the natural shell as given in 
recipe in this book and place an egg in each box. 
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Friedman's Common-Sense Candy Teacher 

Now, get Opera Cream and pinch off y 2 -oz. pieces 
colored chocolate, and shape it with your hands like 
a frankfurt, and shellac them to represent the skin, 
and place one in each box. Now, make a few 
pickles from Almond Paste, as recipe given in this 
book, and place one in each box. Now, take i lb. 
bon bon cream and knead all the ground pecans you 
can into it. Form in shape of loaf of bread and cut 
in thin slices and place a slice in each box. Now, 
look at the boxes and see if they don't look tempt- 
ing and make you wish it was 12 o'clock. 



ICELAND MOSS WAFERS. 

Five lbs. sugar, 1 lb. glucose, 1 qt. water. Cook 
to 300 , set off, and flavor oil of anise. Color 
delicate pink. Pour in funnel and drop size of but- 
ter-scotch wafers. 



CINNAMON WAFERS. 

The same as Iceland Moss, only flavor cinnamon 
and color pink. 

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Friedman's Common-Sense Candy Teacher 

OPERA CREAM CAKES. 

Get 2 doz. small tins such as bakers use for muf- 
fins and dust them lightly with XXXX sugar. Now, 
cook 6 lbs. of sugar, l /2 teaspoon cream tartar, iy 2 
qts. cream, to 240 . Pour on damp slab; when cool, 
sprinkle over the top 1 lb. ground English walnuts 
and cream it at once. Let set one hour, then knead 
it nice and smooth, and fill each tin nice and even; 
let set one hour, turn out, and dip them in bitter 
sweet chocolate. Make a nice display of them and 
cut a few open to show the center. These sell at 
15c each. 



GINGER TABLETS, OR DROPS. 

Ten lbs. sugar, 2 qts. water, 1 teaspoon cream 
tartar. Cook to 310 , pour on slab, add extract of 
ginger to suit and knead up good and stiff. When 
quite cold, run through drop or tablet rollers. 



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COCOA FRAPPE CREAMS. 

Melt 5 lbs. bon bon cream over steam bath, add 4 
ozs. glycerine. Now, beat the whites of 3 eggs good 
and stiff, and add it to the batch. Now, add l / 2 lb. 
of good cocoa and 1 oz. of vanilla extract and i l / 2 
lbs. of chopped pecans. Stir and beat it up good, 
and spoon out small on wax paper. When making 
the above you can also use walnuts, filberts, or 
French cherries. This is a nice mellow piece and 
sells well when made nicely. 



BISQUE BON BONS. 

Grind 1 lb. of dry macaroons good and fine. Now, 
melt 6 lbs. center cream and add the macaroons and 
stir them in good and run in starch. When ready to 
dip, dip them in bon bon cream and sprinkle a little 
ground macaroon on each one before the cream sets. 



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MAPLE ALMOND BAR. 

Twenty lbs. scrap; dissolve it and strain it into 
a clean kettle and cook to 240 ; set off, and add 1 
lb. glucose, 12 lbs. fondant, 4 lbs. almonds, maple 
extract to suit. Stir till quite thick and pour on 
paper-lined slab, the height of ^-inch bars. When 
set, cut in bars, 1 inch wide and 4 inches long. 



APRIL FOOL CANDIES. 

When making candies for All Fools' Day, don't 
use such stuff as soap, red pepper, pieces of coal or 
little stones, as I have seen used. Make something 
that won't break a tooth out or make a person sick, 
as soap or pepper will do. Here are a few sugges- 
tions, and if you make them they are harmless. Cut 
cardboard in shape of chocolate chips and dip them. 
Cut large corks to represent wafers and dip them. 
Small balls of cotton, thin slices of sausage, small 
fancy pickles, dried apples, fresh bread rolled up in 
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Friedman's Common-Sense Candy Teacher 

small balls. Dip this class of goods in chocolate and 
bon bon cream, and only make a few of each, as 
they are a total loss the next day should you have 
any left over. 



BROKEN MIXED FOR CHRISTMAS. 

Make the following kinds of candy and then mix 
them all up together ; they make a nice, bright mix- 
ture : 

Fifteen lbs. sugar, 5 lbs. glucose, 4 qts. water. 
Cook to 290 , pour on slab, color 1 lb. red and pull 
the rest white and flavor peppermint. Form it in a 
loaf and place 8 red stripes on it and pull out 3 
inches wide and about % inch thick. When cold, 
break them. 



Fifteen lbs. sugar, 5 lbs. glucose, 4 qts. water. 
Cook to 290°, pour on slab, pull 1 lb. white, color 
the rest pink and pull on hook, flavor it strawberry. 
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Friedman's Common-Sense Candy Teacher 

Form in loaf and place 8 white stripes on it and 
pull it out like the peppermint batch. When cold, 
break them. 



Fifteen lbs. sugar, 5 lbs. glucose, 4 qts. water. 
Cook to 300 , set off, and add oil of anise and color 
pink and pour on slab and sprinkle the top at once 
with pearled caraways. Run the knife under the 
batch to loosen it. When cold, break in small pieces. 



Fifteen lbs. sugar, 5 lbs. glucose, 4 qts. water. 
Cook to 300 , set off and flavor with oil of lemon 
and pour on slab and sprinkle the top with fine 
macaroon cocoanut, run the knife under it to loosen 
it and when cold break in small pieces. 



Now make a batch of peanut brittle and when 
cold break up in small pieces. Now mix the five 
kinds together and it will make a nice lively mix- 
ture. 

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Friedman's Common-Sense Candy Teacher 



COMMERCIAL MIXED FOR CHRISTMAS. 

Ten lbs. sugar, i teaspoon cream tartar, 2 qts. 
water. Cook to 330 , pour on slab, when cool pull 
white on hook and flavor vanilla, form in flat piece 
and pull out 2 in. wide and cut with buttercup cut- 
ter. 



Ten lbs. sugar, 1 teaspoon cream tartar, 2 qts. 
water. Cook to 330 , pour on slab, color pink, 
flavor strawberry. Pull on hook and form it the 
same way as the vanilla batch and cut with butter- 
cup cutter. 



Ten lbs. sugar, 1 teaspoon cream tartar, 2 qts. 
water. Cook to 330 , pour on slab, color delicate 
green, flavor pistachio and pull on hook and cut with 
buttercup cutter as above batch. 



Ten lbs. sugar, 1 teaspoon cream tartar, 2 qts. 
water. Cook to 330 , pour on slab, when cold add 
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Friedman's Common-Sense Candy Teacher 

i teaspoonful of tartaric acid and a few drops of 
oil of lemon and knead it up good, when quite cold 
form it in shape and cut with buttercup cutter as 
above. 



Ten lbs. sugar, i teaspoon cream tartar, 2 qts. 
water. Cook to 330 , pour on slab, color delicate 
orange, flavor with oil of orange and pull on hook, 
form in shape and cut with buttercup cutter as 
above. These five batches should be cut uniform 
size, about 2 in. long and not too thick; when they 
are all mixed up they show up fine and have a good 
high gloss. Don't put any stripes on them. 



COLONIAL CREAM BAR. 

Ten lbs. scrap, omitting all chocolates, and dis- 
solve in y 2 gal. water, strain in clean kettle, add 
1 lb. dark maple sugar and cook to 252 °, set off 
and add 6 lbs. of fondant and i>2 lbs. of glucose, 
stir till quite thick and add 2 lbs. of soft marsh- 
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Friedman's Common-Sense Candy Teacher 

mallows, stir just a little. Don't let the marshmal- 
lows melt. Pour the batch in a paper-lined starch 
board and spread even so as the marshmallows will 
make the top show up like onyx ; let set several hours 
and cut in five-cent bars. 



POPCORN BALLS. 

Pop any amount of corn you wish. Now take a 
wet cloth and wash the inside of a washtub to 
dampen it, pour into it whatever amount of corn 
you like. Now cook 6 lbs. sugar, 4 lbs. of glucose, 
2 qts. water to 238 , set off and pour a little of the 
batch over the corn while your helper stirs it up, 
continue this till all becomes sticky. Now wet your 
hands and form the corn in balls, size to suit. If 
molasses corn balls are wanted add 1 qt. of good 
molasses and y 2 lb. butter to the above batch and 
cook to the same degree. If you want pink corn 
balls color the batch pink when off the fire. 



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Friedman's Common-Sense Candy Teacher 

BUSTER BROWN SQUARES. 

Three qts. water, 10 lbs. sugar, 5 lbs. glucose. 
Cook to 236 , set off, add 7 lbs. fondant, }/ 2 lb. 
cocoa, 1 oz. vanilla, stir till quite thick, pour on 
paper-lined slab and spread thin as cardboard. Now 
melt over steam bath 40 lbs. fondant, set off, flavor 
vanilla and spread this batch over the thin batch nice 
and even. Now cook another batch like the first 
one in every respect and spread it over the white 
batch thin as cardboard; let set till cold and cut in 
1 in. squares. 



ALMOND COCOANUT SQUARES. 

Ten lbs. sugar, 7 lbs. glucose, 3 qts. water, 1 qt. 
New Orleans molasses, y> lb. butter. Cook to 
238 , set off and add 4 lbs. of small almonds and 
all the string cocoanut it will stand, pour on slab 
and roll it out height of bar goods, at least 1 in. 
high, when cold cut in thin slices. 
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Friedman's Common-Sense Candy Teacher 



MAPLE PEANUT SQUARES. 

Make a batch of peanut candy and spread out 
on slab just the height of caramels, cut in small 
squares and dip them in maple fondant ; for an extra 
fine piece of the above use chopped-up peanuts in 
making the above. 



GINGER SNAP CREAMS. 

Melt 20 lbs. of fondant over a steam bath and 
add 2 oz. burnt sugar and y 2 oz. ground ginger or 
flavor with ginger extract, run in starch in wafer 
shape impressions, when they are ready to take out, 
crystallize them in a 2>Z 1 /- crystal, or leave them 
as they are. This is a good piece to dip in choco- 
late. 



BLACK WALNUT SLICE, NO. 1. 

Six lbs. white sugar, 4 lbs. brown sugar, 6 lbs. 
glucose, 1 qt. molasses, l / 2 lb. butter, 1 qt. water, 
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Friedman's Common-Sense Candy Teacher 

tablespoon salt. Cook to 270 , set off, add all the 
black walnuts you can possibly stir in, pour on slab 
between bars 2 in. in height and about 5 in. wide, 
roll out smooth on top and cut in thin slices before 
it gets cold. 



TEXAS CREAM FLAKE, NO. 1. 

Ten lbs. light brown sugar. 1 teaspoon cream 
tartar, 3 pts. water. Cook to 246°, set off and add 
2 lbs. pecan pieces and y 2 oz. maple extract, stir 
till grain starts to show up and pour on paper-lined 
slab and spread it as thin as you can; when cold 
break up. This is a nice homelike piece of goods. 



TEXAS CREAM FLAKE, NO. 2. 

Fifteen lbs. light brown sugar, 4 lbs. glucose, 2 

lbs. maple sugar, 3 qts. water. Cook to 244 , pour 

on damp slab, cream it while quite warm, then melt 

it over steam bath and add 3 lbs. pecan pieces and 

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Friedman's Common-Sense Candy Teacher 

stir them in good and spread as thin as you can on 
paper-lined slab; when cold break up in pieces to 
look homelike and pile in pans. This is a good 
seller. 



PECAN CAKES, NO. 9. 

Six lbs. dark brown sugar, 4 lbs. glucose, 3 pts. 
water, teaspoon salt, 34 lb. butter. Cook to 290 , 
set off, add 2^ lbs. pecan pieces and stir them in 
good and spoon them out in round cakes on greased 
slab or form them in tin rings about 3 in. in di- 
ameter and as thin as you can make them. Sell 
them at ten cents each. 



CHOP SUEY CREAM SLICE. 

Dissolve 20 lbs. scrap, strain it and add 3 lbs. 
glucose. Cook to 246 °, set off, add 3 lbs. as- 
sorted nuts, 2 lbs. chopped-up figs, 2 lbs. dates, l / 2 
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Friedman's Common-Sense Candy Teacher 

oz. cinnamon, 2 lbs. bitter chocolate and 12 lbs. 
cream tartar fondant, stir till quite thick and pour 
in paper-lined boxes, let set over night and cut 
in thin slices. 



?55 



ICE CREAM, ICES, 
PUNCHES, 
SHERBETS, 
SYRUPS::: 
AND SODA 
FORMULAS 




Friedman's Common-Sense Candy Teacher 

CITRIC ACID. 

Place i lb. citric crystals in a 5 lb. candy jar and 
add water enough to nearly fill jar. Now when- 
ever you use lemons for ices or other work put the 
peels in this jar and let them remain there for a 
few days ; it will cut the rind and improve the acid, 
so when you use it to bring- out the flavor of any ices 
or sherbets you will find a little of it will go a great 
ways. 



FRUITS FOR USE IN ICE CREAM. 

Strawberries, cherries, peaches, bananas, apricots 
and pineapples, these are the fruits that can be had 
in their season from all good fruit or grocery stores. 
The following French fruits to be used are apricots, 
cherries, limes, glace figs, green gages, pears and 
pineapple. All French fruits should be cut and 
soaked in brandy before being used in ice cream, as 
they remain soft and have a better flavor. 
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Friedman's Common-Sense Candy Teacher 



POINTERS ON FRUIT ICE CREAM. 

When you wish to use ripe fruits of any kind in 
ice cream, such as strawberries, peaches, apricots or 
any fruit that should be pared before using them, 
work them through a colander or sieve. Cut pine- 
apple in small pieces, also pears and bananas, and it 
is best to have all French fruits soaked in brandy 
several hours before adding them to cream, as they 
remain soft after the cream is frozen. When grat- 
ing orange or lemons don't grate too deep and 
when making an orange ice cream and should you 
use the orange in addition to the rind, it is best to 
add the juice of a few lemons to it also, as it brings 
out the flavor much better. 



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Friedman's Common-Sense Candy Teacher 



TO THE SODA WATER DISPENSER. 

You will notice that I have not taken up dozens 
of pages in this book with drinks for the soda 
fountain. My reason for not doing so is because 
there are thousands of ways of mixing a drink and 
any ordinary soda clerk can make dozens of differ- 
ent kinds of drinks and give them some name and 
they become popular in his neighborhood. You can 
blend two, three, four or even five kinds of syrups 
together, call it this or that name, top it off with 
fruits of some kind and that is all that is required. 
Egg drinks of all kinds are made about the same, 
only flavored different. Sundaes are made in the 
same way. With my knowledge of the soda trade 
and what I have seen others do in the soda business, 
I think it foolish to waste time, paper, printer's ink 
and your time telling you how to make hundreds of 
drinks that I know you are now capable of making. 
What formulas I have placed in this book are many 
of the best only and I hope they will be of some 
benefit to you. If you are bright you can get up a 
new and tasty drink for your trade every day in 
the year. Call it some nice name, stick up your 
ad. and you've got 'em. 

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POINTERS ON ICES, SHERBETS, ETC. 

In looking over the recipes in this book you will 
have to use some judgment of your own. Some 
people like their sodas, creams, ices, etc., a great 
deal sweeter than others. It is your taste that must 
decide this. Whenever you make a batch of either 
of the above, take great care and get it just right 
to your taste before you finish the job. Where I 
use whites of eggs in ices, you may want to make 
a coarser ice, if so cut out the eggs. Any formula 
for ice cream, ices, sodas, etc., can be changed 
slightly and still be good. Taste is all that is re- 
quired. 

Where I use 8 lbs. of sugar and you think 7 lbs. 
enough, cut it off. The ice cream and cold drink 
business is a hard proposition, as every other person 
has a different taste. Just do the best you can to 
blend the flavors nicely when making any of the 
following frozen dainties and I know you will get 
good results. 



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CARAMEL ICE CREAM, NO. 2. 

Two lbs. sugar, 1 lb. glucose, 1 pt. water. Cook 
to 270 and add i l / 2 lbs. almonds and cook till nuts 
are well roasted, pour on slab, spread thin ; when 
cold break up and grind it up fine. Now take 5 
gals, cream, 6 lbs. sugar, 4 oz. dissolved gelatine, 
strain it in can and add 2 lbs. of the ground almonds 
and freeze. 



DELMONICO ICE CREAM. 

Beat 36 eggs just enough to get the whites and 
yolks well mixed and add 1 gal. milk, 8 lbs. sugar, 
set on the furnace and stir till good and hot, not 
to a boil, set off, add 4 gals, cream and strain it into 
your freezing can, freeze for 12 minutes, then open 
up the can and add 1^2 lbs. pecan pieces, 3 lbs. of 
assorted French fruits chopped up fine and 1 qt. 
good sherry wine. Now freeze it until done. This 
is a fine cream and will give good satisfaction if you 
use good cream in making it. 
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Friedman's Common-Sense Candy Teacher 



MAPLE ICE CREAM, NO. I. 

One gal. cream, 5 lbs. white sugar, 3 lbs. maple 
sugar, 24 eggs, place ever steam bath and stir till 
hot, set off, add 2 gals, cream and 2 gals, milk, a 
little burnt sugar, 2 oz. dissolved gelatine and strain 
all in can and freeze it. 



MAROON ICE CREAM, NO. 2. 

Three gals, cream, 2 gals, milk, 4 oz. dissolved 
gelatine, 2 oz. vanilla extract, 8 lbs. sugar and 3 doz. 
maroons chopped up fine; strain the batch before 
adding the maroons and freeze. 



FRENCH ICE CREAM, NO. 1. 

Put the yolks of 36 eggs in kettle and beat up and 
add 1 gal. cream and j}/ 2 lbs. sugar; get it hot over 
steam bath and add 3 oz. of dissolved gelatine and 
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Friedman's Common-Sense Candy Teacher 

4 gals, cream. 2 oz. vanilla extract, strain and add 
2 lbs. French cherries ground fine and freeze. 



STRAWBERRY GLACfi. 

Two and one-half gals, cream, 2 gals, milk, 8 
lbs. sugar, 4 oz. dissolved gelatine, strain and add 
1 qt. of strawberry pulp and freeze. 



LEMON ICE CREAM, NO. 1. 

Beat 20 eggs just to mix them and add 1 gal. 
cream, 8 lbs. sugar and bring to a boil, set off and 
add 4 gals, cream and the gratings of 6 lemons and 
the juice of 3 lemons, freeze and when done add 
lemon extract to suit your taste. 



TUTTI FRUTTI ICE CREAM, NO. 1. 

Beat 24 eggs and add 1 gal. cream, 8 lbs. sugar 
and set over steam bath, when hot set off, add 4 gals. 
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Friedman's Common-Sense Candy Teacher 

cream and strain in can. Freeze till nearly done, 
then add 4 lbs. chopped-up French fruits and squeeze 
the juice of 2 lemons into the batch and finish freez- 
ing. Have the French fruits soaked in brandy sev- 
eral hours before using- it. 



ORANGE ICE CREAM, NO. 1. 

The same as lemon ice cream, No. 1, only use 
oranges instead of lemons; after the cream is done 
you can add the juice of 2 lemons and beat it in 
good with the spadle and it will bring out the orange 
flavor much better. 



BANANA ICE CREAM, NO. 1. 

Beat 18 eggs, add 1 gal. cream, 8 lbs. sugar and 
heat over steam bath, set off, add 4 gals, cream, 
strain in can and add 3 doz. bananas mashed to a 
pulp first and freeze. 

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PLUM PUDDING. 

Cut up small l / 2 lb. cherries, y 2 lb. dates, ]/ 2 lb. 
figs, y 2 lb. citron, y 2 lb. rainsins, V 2 lb. seedless 
raisins, let soak in brandy over night. Now beat 
1 8 eggs, add i gal. cream and 8 lbs. sugar, heat over 
steam bath, set off and add 4 gals, cream, 2 oz. 
vanilla extract, strain and freeze, then drain off the 
brandy from the fruits and add the fruits to the 
batch and stir them in good and transfer and pack. 



VANILLA ICE CREAM, NO. 1. 

Beat 36 eggs and add 1 gal. milk, set over steam 
bath till hot, then add the 4 gals, milk and 8 lbs. 
sugar and get it all good and hot, set off, add 4 oz. 
dissolved gelatine, strain, add 3 oz. vanilla extract 
and freeze. 



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Friedman's Common-Sense Candy Teacher 



BRAZIL ICE CREAM. 

Roast 3 lbs. Brazil nuts, blow off the husks and 
grind the nuts extra fine. Now put 5 gals, cream 
and 8 lbs. sugar in kettle, strain and pour in can, 
add the nuts and 4 oz. dissolved gelatine and 2 oz. 
vanilla extract and freeze. 



NESSELRODE PUDDING, NO. 1. 

Cut up in small pieces 1 lb. cherries, 1 lb. pine- 
apple, y 2 lb. citron, 1 lb. raisins, 2 lbs. maroons, y 2 
lb. blanched almonds, soak them in Maraschino or a 
good sherry wine. Now beat 24 eggs and add 1 
gal. cream, 8 lbs. sugar and heat over steam bath, 
set off, add 4 gals, cream, 2 oz. dissolved gelatine, 
strain and freeze, then drain off the liqueur from 
the fruit and add the fruit and 3 oz. of the liqueur 
and stir all in good, transfer and pack. 



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Friedman's Common-Sense Candy Teacher 

VANILLA ICE CREAM, NO. 2. 

Five gals, cream, yy 2 lbs. sugar, 4 oz. dissolved 
gelatine, strain and add 2 oz. of vanilla extract and 
freeze. 



NEW YORK ICE CREAM, NO. 1. 

Beat 36 eggs, add 1 gal. cream and 8 lbs. sugar 
and heat over steam bath, add 4 gals, cream and 2 
oz. vanilla extract, strain and freeze. 



PEACH ICE CREAM. 

Remove the stones from 3 doz. ripe peaches and 
after removing the skins, mash them through a 
sieve. Now make a batch of vanilla ice cream, No. 
1, leaving out the extract, and when the cream is 
nearly frozen then add the peaches and finish freez- 
ing. Color the batch a delicate pink. 
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Friedman's Com non-Sense Candy Teacher 



FRENCH ICE CREAM, EXTRA FINE. 

Beat 36 eggs and add 1 gal. cream and 8 lbs. 
sugar, then split 4 vanilla beans and scrape out 
the seeds and add them to the cream, set over steam 
bath till good and hot, then add 4 gals, cream, 
strain and freeze. 



CHOCOLATE ICE CREAM. 

Make a batch of No. 1 vanilla ice cream and 
after you have strained it add 3 lbs. of chocolate 
paste, as recipe given in this book, and freeze. If 
you have no paste made use cocoa and work a little 
cream to it first and make a smooth paste of it be- 
fore adding it to the batch. 



MARASCHINO ICE CREAM. 

Grate the rinds of 1 doz. lemons and add 8 lbs. 
sugar and rub them together with your hands till 
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Friedman's Common-Sense Candy Teacher 

well mixed, then add the yolks of 24 eggs and 1 gal. 
cream and set over steam bath till hot. Now pour 
this in can and add 3 gals, cream and freeze it, 
after it is frozen beat }i gal. of good double cream 
and add to it 1 qt. of Maraschino, add it to the batch 
and work it in good with the spadle and transfer the 
cream in can and pack. This is extra fine. 



CARAMEL ICE CREAM NO. 1. 

Grind 3 lbs. almond bar or 3 lbs. of burnt 
almonds. Now beat 36 eggs, add 1 gal. cream and 
6 l / 2 lbs. sugar to it, set over steam bath till hot and 
add 4 gals, cream, strain and add the ground nuts 
and 1 oz. burnt sugar and freeze. Don't use any- 
more sugar than the above, as the sugar on the 
burnt almonds or bar make up for it, grind the 
bar extra fine. 



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Friedman's Common-Sense Candy Teacher 

COFFEE ICE CREAM. 

Take i qt. water, add 12 oz. of the best ground 
coffee and bring to a good boil only, strain through 
a cheese cloth. Now add 1 gal. cream and 36 eggs 
to it and 8 lbs. sugar and get it hot over steam bath, 
add 3^2 gals, cream, strain and freeze, add burnt 
sugar to color if desired or make it the same as 
vanilla ice cream, No. 2, leaving out the eggs. 



FRENCH CHOCOLATE ICE CREAM. 

Melt over steam bath 2 l / 2 lbs. bitter chocolate, add 
1 gal. cream, a little at a time, and stir while adding 
it. Now add 9 lbs. sugar and 24 eggs, set over 
steam bath and stir till good and hot, strain in can 
and add 4 gals, cream and 2 oz. vanilla extract and 
freeze. 



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Friedman's Common-Sense Candy Teacher. 

NESSELRODE ICE CREAM, NO. 2. 

Beat 18 egg yolks, add 8 lbs. sugar, 1 gal. cream, 
heat over steam very hot, then add y 2 thimble of 
ground cinnamon and the gratings of 2 lemons, add 
4 gals, cream and freeze, when done add 3 lbs. of 
assorted French fruits, 1 oz. brandy, 1 oz. sherry 
and stir them in good, transfer and pack. 



PISTACHIO ICE CREAM. 

Place 8 lbs. sugar in a pan and add 3 or 4 drops 
of green color and rub together as if you were mak- 
ing a sugar sand. Now add to it 1 gal. cream, 4 
oz. dissolved gelatine and set over steam bath till 
hot. Now add 4 gals, cream, strain and freeze 10 
minutes and add i l / 2 lbs. of ground pistachio nuts, 
flavor with 1 oz. of vanilla, y 2 oz. pistachio or al- 
mond flavor and finish freezing. If you wish a bet- 
ter grade of cream than the above add 2 doz. eggs 
and omit the gelatine. 

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Friedman's Common-Sense Candy Teacher 



ORANGE DISH FOR CREAM OR ICES. 

Get an orange, cut it in two about i in. from the 
top, scrape out the center nice and clean, also save 
the end you cut off and scrape off the inside of it, 
fill it with an ice cream of any kind and place the 
top on again and place it in ice cave. These are 
nice for serving cream or ices in at parties, etc. 



BISQUE ICE CREAM. 

Eight lbs. sugar, 2 gals, cream, 2 lbs. ground 
macaroons, set on furnace and bring to a boil only, 
set off and now beat the whites of 24 eggs good 
and stiff. Now pour the cream batch over the 
whites, while helper stirs. Now add the yolks and 
beat them in good. Now add 1 gal. milk and 2 gals, 
cream and bring the whole batch to a boil only, 
strain and freeze. When serving this, after the 
dish is filkd, sprinkle a little ground macaroon over 
the top or serve a macaroon with each order. Let 
the above get cold before freezing it. 
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Friedman's Common-Sense Candy Teacher 



VANILLA ICE CREAM, NO. 5. 

One gal. condensed milk, 3 gals, cream, 2 gals, 
milk, 8 lbs. sugar, strain and add 2 oz. vanilla and 
freeze. 



VANILLA ICE CREAM, NO. 6. 

One gal. condensed milk, 2 gals, cream, 2 gals, 
milk, 8 lbs. sugar, strain and add 4 oz. dissolved 
gelatine and 2 oz. vanilla and freeze. 



HOKEY POKEY ICE CREAM. 

One-half lb. corn starch, add a little milk to it till 
a nice thin paste, then put 1 gal. milk in kettle, add 
8 lbs. sugar, bring it to a boil, set off and add the 
corn starch. Now add 1 gal. condensed milk and 
get the batch to a boil again, set off and add 3 gals, 
milk and 4 oz. dissolved gelatine, strain and add 
2 oz. vanilla and freeze, when done pack in 1 qt. 
bricks and when the bricks are frozen hard cut each 
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Friedman's Common-Sense Candy Teacher 

brick in slices, 8 to the qt., wrap each slice in white 
paper and pack them in can as you would ice cream 
of any kind and sell at five cents per slice. This is 
a good cream for street sale and fair grounds. 



NUT ICE CREAM. 

When making nut ice cream of any kind you can 
either add the nuts to the cream after it is frozen 
and stir them in good or you can get a few glass 
Mason jars and grind the nuts and keep the jars of 
nuts near the ice cream box and whenever you serve 
a nut cream you can add the nuts over the cream 
after it is dished out. For family orders, for a quart 
or over of nut cream, of course, you could stir the 
nuts into the cream and use your plain vanilla 
cream for that purpose for any flavor of nut cream. 
The kinds of ground nuts to keep in stock are pe- 
cans, filberts, almonds, walnuts, Brazil, pistachios 
and hickory nuts; therefore, you could have seven 
nut creams on your list and not be compelled to 
have any of them made up, using the vanilla for 
all of them. 

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Friedman's Common-Sense Candy Teacher 



SODA FOAM 

As for myself, I do not believe in using it for 
soda water. But there are people that think a soda 
water that does not contain one-third of a glass 
of foam to it is no good and should they look over 
this book and not see a recipe for soda foam they 
would be disappointed, therefore I will give several 
ways of making foam. 

Dissolve gum arabic in hot water to make it a 
thin solution and use i oz. of it to I gal. simple 
syrup. 

The whites of 2 eggs beaten just a little and 
stirred into a gallon of simple syrup makes a good 
foam. 

One-half sheet of dissolved French gelatine added 
to 1 gal. simple syrup makes a good foam. 

Six oz. of soap bark added to a gallon of boiling 
hot water and strained through a cheese cloth, when 
cold, 2 oz. of this to 1 gal. of simple syrup will 
make a good foam. 

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Friedman's Common-Saise Candy Teacher 



CRUSHED FRUITS FOR COUNTER. 

Strawberries picked clean and washed, then mash 
them, cut them in two or leave them whole, add 
simple syrup enough to them to suit. Color a deli- 
cate pink or serve them as they are. 



Pare the skin from the pineapple, cut out the eyes 
and chop up extra fine, add simple syrup to suit. 



Peel peaches, remove the stones, cut them in small 
pieces, add simple syrup to suit. 



Peel bananas, cut them in thin slices, add simple 
syrup to suit. 



Put 5 lbs. figs in a sieve over a steam bath, when 
they become soft cut them up in very small pieces, 
add simple syrup to suit. 
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Friedman's Common-Sense Candy Teacher 

Cut up 5 lbs. of Canton ginger pods in small 
pieces, put them in a glass bowl and add ».ta syrup 
from the ginger keg or use simple syrup to suit. 



If you are buying crushed fruit of some firm and 
do not prepare them yourself, you will find direc- 
tions on each jar telling you how much simple 
syrup to use to each quart of fruit. 



Peel and cut up in small pieces i doz. oranges, 
add simple syrup to suit and squeeze the juice of 
2 lemons into it and stir it up good. 



Remove the pits from nice ripe cherries, cut them 
up or leave them as they are, cover them with 4X 
sugar, let set 20 minutes and add simple syrup to 
suit. 



Wash whatever amount of blackberries and mash 
them up, add simple syrup to suit. 
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Friedman's Common-Sense Candy Teacher 

Wash whatever amount of red raspberries, leave 
them whole, add simple syrup to suit. 



Cut up in small pieces 3 lbs. of soft figs and 3 lbs. 
of French prunes and 3 lbs. of fresh dates, put them 
in a sieve over a steam bath to get nice and soft, 
then add simple syrup to suit. 



Cut up in small pieces all kinds of French fruits 
and add all kinds of nut meats to it, after the nut 
meats are chopped up in small pieces, then add 
simple syrup to suit. This is fine. 



SNOWFLAKE CREAM. 

Whip up 1 qt. of good cream nice and light and 

add 4X sugar to it and sweeten to taste. Now 

flavor and color to suit, place a layer of this in a 

quart brick, then a layer of some soft cake, sponge 

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Friedman's Common-Sense Candy Teacher 

cake or lady fingers, then a layer of the cream and 
again a layer of cake, spread another layer of cream 
on top, cover up and freeze it, when cut in slices the 
cake shows up good. This is a nice cream for par- 
ties, etc. 



SIMPLE SYRUP. 



If you are in the business right, as the old say- 
ing is, and use quite a good deal of simple syrup, 
I would advise you to get a large 50-gal. barrel, put 
a large faucet in it and set it on a box high enough 
so you can set a i-gal. measure under it. Now get 
a wash tub that will fit tight over the barrel, then 
bore about 50 1 in. holes in the bottom of the tub, 
then cover the top of the barrel over with fine cheese 
cloth and set the tub over it to hold it there. Now 
line the tub with cheese cloth and tack it in good, 
then put 100 lbs. of sugar, not beet sugar, but cane 
sugar, in the tub and pour over it 9 gals, of cold 
water. Cover the tub to keep dust out, after the 
syrup drips through the two pieces of cheese cloth 
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Friedman's Common-Sense Candy Teacher 

you will find it nice and clear. Repeat this till you 
make the amount of syrup you desire to keep in 
stock. 



SUNDAE DISPLAY FOR WINDOW. 

When you decorate your window I have found 
out from experience that a confectioner can more 
than double his sales on sundaes if he will place 
the following glass sundae cups in his window in 
this manner : Get about 6 or 7 dishes such as you 
serve sundaes in and fill each dish with a nice white 
bon bon cream, then pour over each one syrup of 
a different flavor; say, chocolate on one, strawberry 
on one, pineapple on one, pecans, walnuts or filberts 
on one, etc. Now decorate each as you would a 
sundae, by placing a cherry or a slice of orange, 
banana or a cherry on top, etc. When you have 
them all decorated place each dish on a small paper 
doylie and arrange them in the window nicely. 
They will look exactly like an ice cream sundae and 
if you wish to make one look like chocolate or 
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Friedman's Common-Sense Candy Teacher 

maple ice cream, color the bon bon cream first. If 
you are selling soda at five cents per glass and do 
as the above instructs you to do, you will find that 
when the people see the sundaes displayed in win- 
dow that your sales will show more ten and fifteen 
cent checks than usual. You can also fix up several 
kinds of ice cream soda displays the same way. 



HONG KONG SUNDAE. 

One disher of ice cream and pour on top of it I 
tablespoonful of chopped Canton ginger and a 
spoonful of ginger syrup, serve thin ginger snaps 
with this. 



PECAN SUNDAE. 

One disher of ice cream, sprinkle the top with 
chopped pecans and add a little vanilla syrup. 

Make all nut sundaes as the above and use all 
kinds of shelled nuts, chopped up fine. 
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Friedman's Common-Sense Candy Teacher 

CARAMEL SUNDAE. 

One disher ice cream, a little vanilla syrup and 
sprinkle top with ground almond bar. 



STRAWBERRY SUNDAE. 

One disher ice cream, pour over it crushed straw- 
berries to suit. 

All fruit sundaes are made as strawberry sundae. 



CHOCOLATE "SUNDAE. 

One disher ice cream, pour over it chocolate 
syrup to suit. 

All syrup sundaes are made as a chocolate sundae. 



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Friedman's Common-Sense Candy Teacher 



CREME DE MENTHE SUNDAE. 

One disher ice cream, pour over it creme de 
menthe syrup and lay a sprig of mint on top and an 
English walnut half on each side. 



COFFEE SUNDAE. 

Use a coffee cream if you can. if not, use vanilla 
cream with a rich coffee syrup. 



FIG SUNDAE. 



One disher ice cream, pour on top chopped figs 
and a little of the fig syrup. 



MARASCHINO SUNDAE. 

One disher ice cream and a spoonful of Mara- 
schino cherries on top. 

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Friedman's Common-Seme Candy Teacher 



O. K. SUNDAE. 

One lb. seedless raisins, i lb. currants, I lb. 
chopped English walnuts, i lb. chopped-up citron, 
add simple syrup to suit, to one disher of ice cream 
add the above to suit. This is extra fine. 



BANANA SUNDAE. 

One disher ice cream, sliced bananas on top to 
suit and pour over them a little vanilla syrup. 

All sundaes are made alike. It remains with you 
to decorate the top and sides to look tasty by laying 
a cherry, slice of orange, pineapple, walnut, pecan, 
etc., to make any sundae look much better. 



CHERRY SUNDAE, NO. 7. 

One disher of ice cream, 1 oz. vanilla syrup, a 
few chopped Maraschino cherries poured over the 
cream. 

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Friedman's Common-Sense Candy Teacher 

ABOUT SUNDAES. 

All sundaes are made on the same order, use 
nuts, fruits or syrups of any kind over the top of 
a dish of ice cream. There is no limit to the dif- 
ferent kinds you can make. 



BANANA SUNDAE, NO. 3. 

One disher ice cream, 1 oz. vanilla syrup, several 
slices of banana over the top. 



NEW ENGLAND SUNDAE. 

One disher ice cream, 1 oz. vanilla syrup, 1 tea- 
spoonful of ground peanut bar. 



CHOCOLATE NUT SUNDAE. 

One disher ice cream, 1 oz. chocolate syrup, 1 tea- 
spoon ground nuts. 

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Friedman's Common-Sense Candy Teacher 

ORIENTAL SUNDAE. 

One-half disher vanilla ice cream, ]A. disher 
chocolate ice cream, teaspoon ground nut meats, I 
oz. vanilla syrup, I cherry on top. 



HOT EGG NOGG, NO. 6. 

One teaspoon 4X sugar, 1 teaspoon brandy, 1 
teaspoon rum, 1 egg yolk ; shake good, add hot milk 
and add ground nutmeg on top. 



HOT LEMONADE. 

The juice of half a lemon, fill glass with hot 
water, sweeten to taste. 



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Friedman's Common-Sense Candy Teacher 
CHOCOLATE SUNDAE. 

One disher ice cream, I oz. chocolate syrup over 
top. 



BANANA SHORT CAKE. 

Peel a banana and cut it in two lengthways, lay 
them side by side on a small plate and place a 
disher of ice cream in the center on top, place a 
cherry on top of the cream. This is a nice, showy 
dish. 



ORANGE SHORT CAKE. 

Take a slice of orange and cut it in 8 parts and 
keep it round, set it on a small plate, place a disher 
of ice cream on top and place a small piece of 
orange on each side of the cream and a cherry on 
top of the cream. 

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Friedman's Common-Sense Candy Teacher 

CHOCOLATE SYRUP, NO. i. 

Place 7 lbs. sugar in dry kettle, add j4 lb. good 
cocoa and rub them together good with your hands,. 
then add 3 qts. water and bring to a boil, add 1 pt. 
more water and bring to a boil again, set off and 
add 2 oz. vanilla extract. 



CHOCOLATE SYRUP, NO. 2. 

Shave fine or grate 1 lb. of bitter chocolate and 
add 8 lbs. sugar. Now pour over it 1 qt. hot water 
and stir it into a paste, then add 4 qts. water and 
set it on furnace and stir till it comes to a boil, set 
off and add 3 oz. vanilla extract. 



COFFEE SYRUP. 



One-half lb. coffee. l / 2 gal. water, bring to a boil 
and let set 20 minutes, then strain through cheese 
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Friedman's Common-Sense Candy Teacher 

cloth. Now add 12 lbs. sugar and ]/ 2 gal. water, 
stir till dissolved and add 1 oz. of good rum. 



ORANGE SYRUP. 

Grate the rinds of 6 oranges, then add 1 lb. of 
sugar and rub them together good. Now squeeze 
the juice of the 6 oranges into it and add 1 oz. citric 
acid solution and 1 gal. simple syrup. 



SARSAPARILLA SYRUP. 

Two and one-half oz. extract of sarsaparilla, l / 2 
oz. citric acid solution, 5 drops of oil of sassafras, 
1 gal. simple syrup. 



DON'T CARE SYRUP. 

One gal. simple syrup, 6 oz. brandy, ]/ 2 oz. citric 
acid solution. 

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Friedman's Common-Sense Candy Teacher 



ORANGE EXTRACT NO. 2. 

One gal. simple syrup, 3 oz. orange extract, l / 2 
oz. citric acid solution. 



STRAWBERRY EXTRACT. 

One gal. simple syrup, 10 oz. strawberry juice, 
1 oz. strawberry ■ extract. 



APRICOT SYRUP. 

One gal. simple syrup, l / 2 pt. of apricot juice, l / 2 
oz. citric acid solution. 



LEMON SYRUP, NO. 2. 

One gal. simple syrup, 2 l / 2 oz. lemon extract, T / 2 
oz. citric acid solution. 

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Friedman's Common-Sense Candy Teacher 

LEMON SYRUP, NO. i. 

The same as orange syrup, No. I, using lemons 
instead of extract. 



NECTAR SYRUP. 



One qt. strawberry juice, 4 oz. port wine, table- 
spoon burnt sugar, 1 gal. of simple syrup. 



PINEAPPLE SYRUP. 
One gal simple syrup, 1 pt. pineapple juice. 



GINGER SYRUP, NO. 1. 

Drain off the ginger syrup from the Canton gin- 
ger and it is ready for use. 
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Friedman's Common-Sense Candy Teacher 

GINGER SYRUP, NO. 2. 
One gal. simple syrup, 3 oz. ginger extract. 



MAPLE SYRUP. 



One gal. water, 12 lbs. maple sugar, 1 lb. glucose, 
bring to a boil. 



NECTAR SYRUP, NO. 6. 

One qt. pineapple syrup, 1 qt. strawberry syrup, 
1 qt. lemon syrup, l / 2 teaspoon of oil of bitter al- 
monds. 



GINGER SYRUP, NO. 4. 

One gal. simple syrup, 3^ oz. Jamaica ginger, 
tablespoon of burnt sugar. 
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Friedman's Common-Sense Candy Teacher 

VANILLA SYRUP. 
One gal. simple syrup, 3 oz. of vanilla extract. 



CHOCOLATE SYRUP, NO. 3. 

One lb. cocoa, 1 gal. simple syrup, bring to a boil, 
set off and add Y> oz. of starch, dissolved in just 
enough water to dissolve it, set on furnace again 
and just as soon as it comes to a boil set off, when 
cold add 3 oz. vanilla extract. 



GRAPE SYRUP. 



One gal. simple syrup, 1 pt. grape juice, ^4 oz. 
citric acid solution. 



RASPBERRY SYRUP. 

One gal. simple syrup, 1 pt. raspberry juice, Yz 
oz. citric acid solution. 

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Friedman's Common-Sense Candy Teacher 

WILD CHERRY SYRUP. 

One gal. simple syrup, i oz. citric acid solution, 
2 oz. wild cherry, 10 drops bitter almond. 



LEMON ICE, NO. i. 

Two gals, water, add the gratings of 6 lemons 
and then squeeze the juice of 20 lemons to it, add 
about 10 lbs. of sugar and taste it and sweeten to 
suit, while testing it add a little citric acid solution 
to it to bring out the flavor nicely. Now add the 
whites of 4 eggs and freeze. 



ORANGE ICE, NO. 1. 

Make it in every respect as lemon ice is made, 
only use oranges instead. 
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Friedman's Common-Seme Candy Teacher 

TUTTI FRUTTI ICE. 

Two gals, simple syrup, the juice of 16 lemons, 
the whites of 6 eggs. Freeze it and then add 2 lbs. 
of chopped-up French fruits, assorted, stir them in 
good, transfer and pack. 



PEACH ICE. 



Two gals, water, 14 lbs. sugar, 6 egg whites. 
Freeze and add 40 nice ripe peaches that have been 
skinned and cut up in small quarters, stir them in 
gently and transfer and pack. 



STRAWBERRY ICE. 

Two gals, water, 14 lbs. sugar, 1 oz. citric acid 
solution, 1 qt. crushed strawberries, 4 egg whites, 
freeze and then stir in 1 qt. of berries, so as they 
will show up good when served. 
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Friedman's Common-Sense Candy Teacher 



RASPBERRY ICE. 

Make it the same way as strawberry ice in every 
respect, only use raspberries instead of strawberries. 



ICE CREAM CROQUETTES. 

Grind almond bar good and fine and lay it in a 
pan. Now cut up thin slices of brick cream and roll 
each slice in the ground nuts, sprinkle quite a little 
on top of each slice and wrap them in wax paper 
and place in ice cave to keep hard. 



NOVELTY ORANGE ICE DISH. 

Cut oranges in two in the center, dig out the in- 
side and nil the orange half with orange ice, tie a 
neat ribbon around the orange with a bowknot, set 
in ice cave to keep; when serving at a party place 
a French cherry on top. 



Friedman's Common-Sense Candy Teacher 

NOVELTY ICE CREAM DISH. 

Order from your baker a white cake, have him 
bake it in a long pan and about 3 in. in height. Now 
trim it nice and even, then with a 3-in. tin cake 
cutter cut out as many as you require, then with 
a 2}4 in. cutter cut through each one again, which 
will make it a hollow cup. Now set each one of 
these cake cups on a large round sugar cake to form 
the bottom, fill them with ice cream or ices and 
when served they can eat dish and all. This is a 
very pretty dish and sells for from $2.50 to $3.00 
per dozen for parties, etc. 



ROMAN PUNCH. 



Two gals, simple syrup, Yz pt. good brandy, 6 oz. 
Jamaica rum, */£ oz. citric acid solution. If this 
is a little too strong to your taste sweeten to suit. 
Pack with ice and serve as cold as possible. 
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Friedman's Common-Sense Candy Teacher 



RASPBERRY ICE. 

Two gal. simple syrup, 4 qts. ripe raspberries 
crushed fine, juice of 4 lemons, 4 whites of eggs. 
Freeze. 



CHERRY ICE. 



The same as raspberry ice, only use cherries in- 
stead of raspberries. 



AMBROSIA SYRUP. 

One-half gal. simple syrup, 2 oz. vanilla extract, 
y 2 gal. raspberries crushed and strained. 



APRICOT SYRUP. 

Three qts. simple syrup, 1 qt. apricot juice, 1 oz. 
citric acid solution ; color red. 
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Friedman's Common-Sense Candy Teacher 

BIRCH BEER SYRUP. 

One gal. simple syrup, i oz. birch beer extract, 
i oz. citric acid solution, 3 oz. burnt sugar. 



WILD CHERRY PHOSPHATE. 

One gal. simple syrup, 9 oz. wild cherry extract, 
1 oz. citric acid solution, 2 oz. burnt sugar. 



CELERY PHOSPHATE. 

One gal. simple syrup, 4 oz. celery extract, 7 oz. 
acid phosphate, 2 oz. burnt sugar. 



COFFEE SYRUP, NO. 4. 

One gal. simple syrup, 5 oz. coffee extract, 2 oz. 
burnt sugar. 

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Friedman's Common-Sense Candy Teacher 

EGG NOGG. 

Three qts. simple syrup, i oz. cognac, i oz. rum, 
6 oz. cologne spirits, 7 eggs, y 2 oz. ground nutmeg. 
Mix the above and set one side. Now mix y 2 gal. 
of cream with *4 lb. corn starch and get it good 
and hot, set off and add the above mixture to it and 
stir up good. 



ORANGE PHOSPHATE. 

One gal. simple syrup, 3 oz. orange extract, 6 oz. 
acid phosphate; color orange. 



MILK PUNCH. 



Two gal. simple syrup, 6 oz. Jamaica rum, 1 pt. 
cologne spirits, 3 qts. cream. Pack in ice, when 
serving sprinkle each glassful with ground nutmeg. 
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Friedman's Common-Sense Candy Teacher 



HOT MALTED MILK. 

One teaspoon of malted milk, fill mug or cup 
with hot water and add a little salt and pepper. 



DELIGHT. 



Teaspoonful sugar, i egg, iy 2 oz. coffee syrup, 
shaved ice, fill the glass with rich milk, shake and 
strain in clean glass. 



JUST IT. 



One egg, i x /^ oz. strawberry syrup, I oz. cream, 
shaved ice, shake well, strain in clean glass and 
fill with fine stream. 



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Friedman' s Common-Sense Candy Teacher 

EGG CHOCOLATE. 

One and one-half oz. chocolate syrup, i egg, 
crushed ice, fill with soda, shake and strain in clean 
glass. 



CANTON FIZZ. 



One-half glass plain soda, 2 oz. ginger syrup, stir 
with spoon and add loose stream to nearly fill glass, 
add teaspoon 4X sugar, stir and serve. 



EGG PHOSPHATE. 

One egg, 2 oz. orange syrup, 1 oz. lemon syrup, 
a few shakes of phosphate, shaved ice, shake and 
strain in clean glass. 



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Friedman's Common-Sense Candy Teacher 

SILVER FIZZ. 

One egg white, i oz. strawberry syrup, little 
shaved ice, fill glass with milk, shake and strain 
in clean glass. 



COCOA SHAKE. 



One egg, I oz. chocolate syrup, shaved ice, shake 
and strain, fill with soda and pour from one glass 
to the other and serve. 



EGG FLIP. 



One egg, i oz. lemon syrup, y 2 oz. orange syrup, 
a few dashes of phosphate, shake and fill glass with 
soda, pour from one glass to another and add grated 
nutmeg on top. 

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Friedman's Common-Sense Candy Teacher 



HOT CHOCOLATE, NO. i. 

One teaspoonful of chocolate paste from recipe in 
this book in glass or cup, fill with hot milk or hot 
water, add teaspoon whipped cream. 



HOT CHOCOLATE, NO. 2. 

Two lbs. best cocoa, 2 lbs. 4X sugar, mix good, 
1 teaspoon to a cup of hot milk or water and add 
teaspoon of whipped cream. 



JAVA ICE. 

One gal. cream, 36 egg yolks, y 2 gal. of strong 
coffee, place on furnace, stir till hot, not to a boil, 
set off, add 4 oz. vanilla extract and 3 lbs. of 4X 
sugar, mix good and pour in can, pack with ice and 
let set several hours. This should be made one day 
and used the next or later on. When heating it 
stir and let it get quite thick. 
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Friedman's Common-Sense Candy Teacher 



PLAIN LEMONADE. 

Two tablespoonfuls of 4X sugar, juice of 1 
lemon, l / 2 glass shaved ice, fill glass with water, 
shake well, pour in glass, top off with a thin slice 
of lemon and serve with straws. 



SODA LEMONADE. 

Make the same as above, only omit plain water 
and use soda water, and stir with spoon. Don't 
shake. 



SYRUP LEMONADE. 

Make strawberry, raspberry, orange, or any flavor 
you like by leaving out the sugar and using 1 oz. of 
the above flavors in syrup form instead. 
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Friedman's Common-Sense Candy Teacher 



CATAWBA EGG SHAKE. 

One oz. catawba syrup, ^ oz. orange syrup, I oz. 
sweet cream, i egg, shaved ice, shake, strain and 
add soda to fill glass. 



ROMAN PUNCH SYRUP. 

Five oz. brandy, 5 oz. rum, 1 oz. vanilla extract, 
x /z oz. citric acid solution, 1 gal. simple syrup. 



SHERBET SYRUP. 

One qt. pineapple syrup, 1 qt. orange syrup, 1 qt. 
vanilla syrup, 8 oz. sherry wine. 



ORANGE SHERBET, NO. 2. 

One qt. vanilla syrup, 1 qt. pineapple syrup, 1 qt. 
orange juice, 6 oz. sherry wine, 4 oz. grape juice, 
serve with crushed ice. 

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Friedman's Common-Sense Candy Teacher 



EGG CHOCOLATE. 

One-third glass shaved ice, tablespoon ice cream, 
i l / 2 oz. chocolate syrup, i egg, shake well, add soda 
and pour in clean glass. 



MILK SHAKE. 



One-half glass shaved ice, 2 oz. don't care syrup 
and fill glass with milk, shake well and serve with 
straws. 



CLARET SYRUP. 

One gal. simple syrup, 1 pt. claret wine, Vz oz. 
citric acid solution ; color to suit. 



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Friedman's Common-Sense Candy Teacher 

CLARET LEMONADE. 

One-half glass ice, juice of i lemon, 2 oz. claret 
syrup, shake well, pour in clean glass and place 1 
cherry and a thin slice of orange on top. 



FRENCH PUNCH. 

Two qts. claret, y 2 lb. sugar, 2 sticks cinnamon, 
the juice of 4 lemons, the juice of 6 oranges, bring 
to a boil, pour in can, when cool add thin slices of 
lemons and oranges to suit and several sprigs of 
mint; pack in ice. 



CHOP SUEY SUNDAE. 

Cut in small pieces 5 lbs. of figs, 5 lbs. of dates, 

2 lbs. of French cherries, 2 lbs. English walnuts, 

cover this with enough chocolate syrup and vanilla 

syrup to make it about the consistency of crushed 

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Friedman's Common-Sense Candy Teacher 

fruits, not too thin, when serving it fill sundae glass 
three-fourths full of ice cream and then fill the glass 
with chop suey mixture. This is a very popular 
dish in Chicago. 



FRAPPE FOR TOPPING OFF SUNDAES. 

Dissolve 6 oz. French gelatine in y 2 qt. hot water, 
add to it 2 oz. gum arabic solution, strain it in a 
10 gal. can, add 12 oz. vanilla extract and add 7 
gals, water and i l / 2 gal. simple syrup, strain all 
into a 10 or 12 gal. fount and charge it to 160 , use 
this for topping off a sundae or a glass of soda with, 
it gives it a tone and is not common. Draw through 
mineral water tube from fountain. 



SENSIBLE 
SUGGESTIONS 



Friedman's Common-Sense Candy Teacher 



SENSIBLE SUGGESTIONS. 

Information is the best ingredient to put into your 
work. 



Put a little joy in all your work; there's plenty 
in life. 



If your employer tells you or lets you know he 
hasn't confidence in your ability don't argue the 
point ; show him by your work he's mistaken ; you're 
the judge. 



Don't make candy so artistic that you're the only 
one capable of appreciating it. 



If you have great talents be grateful. If you 
have small talents be satisfied, and if you only have 
the capacity for work, work it for all it's worth. 
3i5 



Friedman's Common-Sense Candy Teacher 

Think before you start your work, but don't think 
so long that the work is left undone. 



Value ideas, they're always above par. The only 
way to get them is by thinking. 



It's well to make your work as nearly perfect as 
you can. Beauty is its own excuse for being. 



When does a man fail? Only after he has lost 
confidence in himself. 



When you spoil a batch of candy don't try to 
saddle the blame on somebody else. 



Work poorly done is like bread only half baked 
it's heavy. 

316 



Friedman's Common-Sense Candy Teacher 

The man with an idea often develops ten before 
he's finished thinking. 



You cannot expect the best from others unless 
you give them the best that's in you. 



It's foolish to measure time when vou've got 
work on hand ; finish your work and then 100k at the 
clock. 



The more valuable an article is the higher is its 
price. 



Interest your customer, but don't try to amuse 
him; he's not come to you for that purpose. 



Make most of your opportunities, they are val- 
uable. 

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Friedman's Common-Sense Candy Teacher 

The worthy employer treats his woman employees 
with that courtesy and dignity he would give his 
wife if she worked for him. 



Ability comes with experience; a man possessing 
ability, but lacking in experience is no less handi- 
capped than is a man of experience with no ability. 



Make yourself understand that if you care for the 
small things the great things will take care of them- 
selves. 



If the contents of this box is not in perfect con- 
dition, please return box with contents to dealer, 
who will exchange same. Be on safe side : Manu- 
facturer. 



Make your word your bond. It saves time, 
money and a lawyer. 

3i8 



Friedman's Common-Sense Candy Teacher 

Messrs. Blank & Co., the manufacturers of can- 
dies at No. 120 Blank street, were arrested and fined 
$25.00 yesterday by Justice Doneright for selling 
pound boxes which were under weight. Avoid this. 



Make your talents count. Gifts are given us as a 
purpose. 



Make every experience, whether it results in suc- 
cess or failure, tell, for habit is a cable. You weave 
a thread of it every day and at last you cannot 
break it. 



Make people believe in you. If they don't, show 
them that they are unwise. 



Make sure to kill the germ of laziness by devel- 
oping the germ of enterprise. It is a matter of I 
will do it ; then do it. 

3i9 



Friedman's Common-Sense Candy Teacher 

Make your work tell. Actions speak louder than 
words. 



Make everything you do perfect. If not perfect, 
as near it as you can. 



Make your employer respect your work. He will 
then be forced to respect the creator of the work. 



Make time count. Do not waste time dreaming 
of the fun you are going to have when you get a 
grip on success. Catch first and dream afterwards. 



Make work and play constant companions. They 
are tried friends and hate to be separated. 



Make your labor sweet. Work often seems like 
play when buoyed up by enthusiasm. 
320 



Friedman's Common-Sense Candy Teacher 

Make a start. That's the point. Don't wander 
by the roadside. Get on the way with both feet and 
keep them going until you leave a few miles of the 
hard part behind you. It's easy after that. 



Make strong desires to do; then strike while the 
iron is hot. 



Make allowances for your employer. He is often 
vexed with trouble you know nothing about. 



Good work is a splendid tonic for body and mind. 



When a batch of candy turns out right it's in the 
man, not in the luck. 



Make yourself trust yourself. 
321 



Friedman's Common-Sense Candy Teacher 

Make it a point to keep open and free a corner 
of your head in which to make room for the opinions 
of others. 



Make your judgments slowly, but stand by them 
as you would by your own family. 



Make as many air castles as you like, but build 
them on sound foundations. 



Make yourself say "I will" instead of "I'll try" 
when you have a difficult task on hand. 



A man loses more by lying than he gains. 



Make your work more than pay your salary. It's 
not a bad plan to have the credit of your accounts. 
322 



Friedman's Common-Sense Candy Teacher 

Make your employer have confidence in you. If 
vou win his confidence it will be hard to lose it. 



Listen to suggestions. They will help you create 
new ideas. Without new ideas you will soon be 
in a rut. 



Make your employer's responsibilities your own. 
Unless you can appreciate his difficulties it is likely 
that you will be unable to solve your own. 



Make sure that whatever you represent is all wool 
and a yard wide. Your customer knows cotton and 
perhaps has a yard stick of his own. 



Make your employer feel you expect his confi- 
dence and you're pretty sure to get it. Your thought 
will influence his actions. 
323 



Friedman's Common-Sense Candy Tricher 

Make yourself more skillful than your tools; 
good tools mean little when given to a bungler. 



Make your failures count as much as your suc- 
cesses, for all experience makes for success. 



Make your work as agreeable as you can. Work 
that is not born of joy had better not be created. 



Remember that manners are just as necessary as 
fences on a farm. They keep the cattle out of the 
oats. 



Make your work say : "I am doing as much as 
I can do and as well and cheerfully as I can." 



Talk well of the town you do business in. 
324 



Friedman's Common-Sense Candy Teacher 

Workers who knock others seldom gain. It's a 
poor system. 



Make it a point to do one thing at a time and so 
well that any other man will find it hard to do it 
better. 



Insist on your clerks to be polite. A bartender 
always has a smile for the man with the coin. 



If you can't do anything else, get out of the way 
of those who can. 



Some men waste a lot of time telling other men 
how awfully busy they are. 



Unless a man has faith in his work he will not 
work faithfully. 

325 



Friedman's Common-Sense Candy Teacher 

Some old men are as proud of their ability to do 
a day's work as a young man is to avoid it. 



A believer in the best, no matter what it costs, is 
bound to succeed. 



The way to conquer your competitor is not to kill 
him but to excel him. 



Many a man who has a good location has his eye 
on a better one. 



Be sure you are right, but don't be too sure that 
everybody else is wrong. 



It pays to make and sell pure goods. 
326 



Friedman's Common-Sense Candy Teacher 
It pays to trim your windows often. 



It pays to advertise. 



It pays to keep a good candy maker. 



It pays to buy the best of raw materials. 



It pays to give 16 ounces to the pound. 



It pays to discount your bills. 



Don't allow your clerks to smoke while on duty. 



Don't tell people your business is no good. 
327 



Friedman's Common-Sense Candy Teacher 

Don't wait until your show case is empty before 
you fill it. 



Don't wait till Saturday to wash your windows 
wash them today if they need it. 



Don't talk about your competitor. 



Don't refuse to listen to common sense. 



Don't think you know it all. You don't. 



Don't buy milk and expect cream. 



One good and original idea is worth fifty imita- 
tions. 

328 



Friedman's Common-Seme Candy Teacher 
Say thank you after a sale. It don't take long. 



Change your windows often. It will bring change 
to your cash register. 



Don't look down altogether when cleaning up. 
Look up and clean down. See those cobwebs! 



It requires only money to open a business, but it 
requires more than money to keep it open. 






Keep covers on the glucose as well as on the 
sugar barrel when not in use. See those rats ! 



Keep all tools that are made to hang up hung up. 
That's why they are made that way. 
329 



Friedman's Common-Sense Candy Teacher 

Keep a pail of clean water near your furnace for 
paddles and don't lay your paddles on the coke or 
under the slab. Remember the pail. 



Don't keep colors and flavors all crowded to- 
gether on one shelf. Lumber is cheap; separate 
them. 



Keep a can of clean water placed near the fur- 
nace and keep your thermometer placed in this can 
when not in use. 



Keep a coal box near the furnace and see that it 
is filled each night. 



Don't forget to wash the scales once in a while 
so as the figures can be read without the aid of a 
magnifying glass. 

330 



Friedman's Common-Sense Candy Teacher 

Have the kindling ready for morning before leav- 
ing shop. 



Keep a strong dipper hanging in the glucose bar- 
rel. 



Keep an empty barrel near the furnace to set 
kettle on when stirring a batch. 



Don't think because water runs into the sink fifty 
times a day that it don't need cleaning. It does. 



Keep your kettles clean; it's not hard work. 



Pay your help for overtime ; it pays you. 



Have as little waste or scrap as possible. 
33i 



Friedman's Common-Sense Candy Teacher 

Have a place for every tool and see that everv 
tool is in its place when not in use. 



Keep all raw material where it will be free from 
dirt. 



If you would transform a friend into an enemy, 
sell him a box of stale candy. 



Does it pay a confectioner to allow his children to 
use the candy kitchen or shop as a playhouse? 
Think this over. 



Fortunate is the candy maker who can extract 
amusement from his labor. 



Arrange your shop with a view to economy of 
time. 

332 



Friedman's Common-Sense Candy Teacher 

A man working in a poorly arranged shop will 
walk many extra miles during a week's work. 



There's no end of fun in minding your own busi- 
ness. Don't knock your competitor. 



Don't call down your help before customers. 



Don't pay rent to do business and then use the 
store as a storeroom only. Make and sell candy 
every week in the year. 



Don't engage a cheap man and expect good re- 
sults. 



Nothing but the mint can make money fast with- 
out advertising. Try a little in a local way. 
333 



Friedman's Common-Sense Candy Teacher 

Don't look up at the ceiling while waiting on a 
customer. He's not up there. 



When waiting on a customer don't look as if you 
had cramps. 



Study well the science of selling. 



Wait upon all customers with equal promptness 
and politeness. 



To the worker: Don't stop the alarm clock till 
you are out of bed. 



Don't close your store at 9:30 one night, 11 
o'clock another and 10 o'clock another. Have regu- 
lar hours for opening and closing. The other fel- 
low does. 

334 



Friedman's Common-Sense Candy Teacher 

Start to work fifteen minutes before you abso- 
lutely need to do so. 



A good way to keep cream from becoming sour : 
Use it in time. 



"Keep working." A lazy man's idea of success is 
to be unable to find work. 



It's a pleasure to work. Don't let it ever be said 
that you were born and only ate, slept and died. 



Did you ever see an under-the-counter storeroom 
where candy pails, wax paper, twine, old shoes, hair 
brush, looking glass, face powder, soap, matches, 
dirty rags, aprons, jackets, mice nests, etc., are 
stored ? I have several times. Take a look at yours 
today. 

335 



Friedman's Common-Sense Candy Teacher 
When at work hear all, say nothing but look wise. 



Get wise to the candy business. Empty heads 
contain a lot of useless information. 



Don't expect your boss to do more for you than 
you are willing to do for yourself. 



To keep candies from getting old and dry dis- 
play them nicely and sell them while they are fresh. 



Keep your backyard or alley clean. The ice man 
and cream man are liable to tell your competitor 
how it looks. 



If you are in business next door to a livery stable 
or an undertaker, look for a better location. 
336 



Friedman's Common-Sense Candy Teacher 

When making a batch of candy don't wait till it's 
done before you look for the pallet, knife and kettle 
holders. Have everything - ready on the start and 
save excitement and sometimes your batch. 



Sprinkle powdered clover in your window and it 
will drive away red ants. 



If you should burn yourself while at work, scrape 
a raw potato and lay it on the burn. It will give you 
instant relief. 



Strive as hard as you like, if you have no faith in 
yourself your goods will show it and your customers 
will find it out. 



Success never is easily gained, and you can be 
pretty sure to be a failure if you don't love your 
work. 

337 



INDEX 



COMMON SENSE TALKS. 

Page. 

Accidents Will Happen 14 

An Apology 11 

Are You a Candy Maker 27 

Be Original, Don't Imitate 17 

Cleanliness 20 

Don't Guess 22 

Give It a Name 31 

Not Left In the Dark 37 

Notice the Recipes 36 

Sermon to Employes 18 

Talk to Helper or Buck 13 

Talk to the Candy Maker 12 

The Other Fellow 34 

To the Clerk 24 

Up to Date Confectioner 29 

Where Were You Born 16 

Watch Small Things 35 

Which Pays Best 33 

TALKS ON MATERIAL. 

About Dipping Bon Bons 51 

About Dipping Fruits 55 

About Gelatine 53 

About Hand Rolled Chocolates 41 

About Paraffin 50 

34i 



Index 

PAGE 

About Plaster Molds 46 

About Sugar 45 

A Few Words About Scrap 56 

Beating Albumen 52 

Colors for Kisses 42 

Egg Beating 52 

Glace Dipping Forks 44 

Pointers for New Beginners 58 

Pointers on Sanding Drops 43 

Pointers on Starch 48 

Pointers on Store Advertising 59 

Plaster Paris Molds 47 

Strain Your Batches 57 

Strips for Chewing Kisses 42 

The Chocolate Dipper 49 

Water Tests 54 

FORMULAS. 

A. 

A B Gum Drops No. 3 128 

About Albumen 65 

About Fruit Nougat 64 

About Salted Nuts 210 

About Sundaes 287 

After Dinner Mints 161 

Almond Cocoanut Squares 251 

Almond Paste Bar 181 

Almond Paste for Fruits, Etc 181 

Almond Paste Pickles 217 

Ambrosia Syrup 300 

Apricot Jelly 138 

342 



Index 

PAGE 

Apricot Syrup 292 

Apricot Syrup 300 

April Fool Candies 245 

Artificial Vanilla Extract 154 

B. 

Bamboo Stick 123 

Banana Crushed Fruit 278 

Banana Ice Cream No. 1 266 

Banana Short Cake 289 

Banana Sundae 286 

Banana Sundae No. 3 287 

Baskets for Christmas 229 

Birch Beer Syrup 301 

Bisque Bon Bons 244 

Bisque Ice Cream 274 

Bitter Sweet Cream 91 

Blackberry Crushed Fruit 279 

Black Crook Bar 234 

Black Walnut Brittle 214 

Black Walnut Slice No. 1 252 

Blanched Salted Peanuts 223 

Bon Bon Cream No. 2 97 

Boston Cream Bar 179 

Brandy Chocolates 145 

Brandy Drops 238 

Brazil Bar No. 1 171 

Brazil Ice Cream 268 

Breaded Veal Chops 224 

Broken Mixed for Christmas 246 

Burnt Almonds No. 1 82 

Burnt Almonds No. 2 83 

343 



Index 

PAGE 

Burnt Peanuts No. 2 84 

Burnt Sugar for Coloring 221 

Buster Brown Squares 251 

Butter Cream Chocolates 145 

Butter Cream Sticks 170 

Butter Scotch Bars 206 

Butter Scotch Chocolates 147 

Butter Scotch Squares 205 

Butter Scotch Wrapped 205 

Butter Scotch Wrapped No. 2 205 

C. 

Cabinet Cream Slice 227 

Candy Beads 193 

Candy Fruit Cake Slice 178 

Candy Stars 229 

Canton Fizz 304 

Caramel Cream Roll 197 

Caramel Icing 164 

Caramel Ice Cream No. 1 271 

Caramel Ice Cream No. 2 263 

Caramel Paste 164 

Caramel Sundae 284 

Catawba Egg Shake 308 

Centers For Butter Cups 182 

Ceylon Squares 103 

Celery Phosphate 301 

Cheap A. B. Gum Drops No. 4 127 

Cheap Caramels No. o 75 

Cheap Fudge m 

Cheap Marshmallows 131 

Cheap Standup Caramels No. 14 75 

344 



Index 

PAGE 

Cherry Crushed Fruit 279 

Cherry Ice 300 

Cherry Sundae No. 7 286 

Chintilles 166 

Chocolate Almond Rolls 143 

Chocolate Caramels 76 

Chocolate Coated Cream Cakes 145 

Chocolate Cocoanut Bars 106 

Chocolate Cordials 142 

Chocolate Cream Easter Eggs 230 

Chocolate Ice Cream 270 

Chocolate Nut Sundae 287 

Chocolate Paste 158 

Chocolate Sundae 284 

Chocolate Sundae 289 

Chocolate Syrup No, 1 290 

Chocolate Syrup No. 2 290 

Chocolate Syrup No. 3 295 

Chocolate Wrappers 150 

Chop Sticks 122 

Chop Suey Chocolate 151 

Chop Suey Cream Slice 254 

Chop Suey Sundae 310 

Cinnamon Wafers 242 

Citric Acid 259 

Claret Lemonade 310 

Claret Syrup 309 

Clove Drops 218 

Cocoa Frappe Cream 244 

Cocoa Shake 305 

Cocoanut Bars No. 1 106 

Cocoanut Bars No. 2 107 

345 



Index 

PAGE 

Cocoanut Biscuits ioo 

Cocoanut Bon Bons 219 

Cocoanut Cakes No. o 102 

Cocoanut Corn Crisp 196 

Cocoanut Cream Biscuits 198 

Cocoanut Cream Rolls 108 

Cocoanut Cut Straws 101 

Cocoanut Fig Squares 102 

Cocoanut Ice Caramels 81 

Cocoanut Jibs 104 

Cocoanut Kisses No. 1 105 

Cocoanut Kisses No. 2 105 

Cocoanut Kisses No. 3 106 

Cocoanut Lumps 102 

Cocoanut Midgets 107 

Cocoanut Nougat 68 

Cocoanut Pastelles 104 

Cocoanut Scrap Fudge, Cheap 113 

Cocoanut Slice, Good 103 

Cocoanut Snacks 101 

Coffee Caramels 77 

Coffee Ice Cream 272 

Coffee Sundae 285 

Coffee Syrup 290 

Coffee Syrup No. 4 301 

Colonial Cream Bar 249 

Commercial Mixed for Christmas 248 

Cream Almonds 84 

Cream Center Caramels 81 

Cream Cherries 206 

Cream Coated Easter Eggs 240 

Cream for Bon Bons 96 

346 



Index 

PAGE 

Cream for Starch Good No. 1 1 94 

Cream for Starch Work No. 12 94 

Cream for Wafers 96 

Cream Filberts 235 

Cream Fruit Squares 178 

Cream Mellow Stick 223 

Cream Mint Braid 162 

Cream No. 9, for Hand Rolled Chocolates 90 

Cream Nougat 172 

Cream Nut Cherries 207 

Cream Peanuts 86 

Cream Potatoes 224 

Creme De Menthe , 285 

Creole Kisses 107 

Crushed Fruit for Counter 278 

Crystal No. 1 220 

Crystal No. 2 221 

Crystallized Ginger 214 

D. 
Delight 3©3 

Delmonico Glaces 187 

Delmonico Ice Cream 263 

Denver Nougat 70 

Don't Care Syrup 291 

Druggist Special Crushed Fruit 280 

Dutch Lunch Box 241 

E. 

Egg Chocolate 304 

Egg Cream Chocolates 146 

Egg Flip 305 

Egg Nogg 302 

347 



Index 

PAGE 

Egg Phosphate 304 

Egg Shell Easter Eggs 166 

Extra Fine Cream Almonds 86 

Extra Fine Nougat 66 

F. 

Fancy Orange Dish 274 

Fig Chews 201 

Fig Glace, XXXX 154 

Fig Paste No. 2 155 

Fig Paste Straws 175 

Fig Sundae 285 

Figs for Sundaes 278 

Figs in Syrup . . . 236 

Figolets 157 

Flaxceen Tablets 216 

Fondant for Hand Rolled Chocolates, XX 93 

Fondant XXX for Cheap Centers 89 

Four Star Cream 91 

Fourth of July Baskets 229 

Frappe Caramels 78 

Frappe Cream Chocolate 148 

Frappe Nut Caramels 79 

Frappe for Topping Off Sundaes 311 

French Chocolate Ice Cream 272 

French Cream Prunes 213 

French Glace Fruits 185 

French Ice Cream, Extra Fine 270 

French Ice Cream No. 1 264 

French Punch 310 

French Toasted Marshmallows 189 

Frozen Cream Chocolates 151 

348 



Index 

PAGE 

Fruit Bar Taffy 136 

Fruit Cake Slice 155 

Fruits for Use in Ice Cream 259 

Fudge No. 3 in 

Fudge No. 8 in 

Fudge, XX 1 10 

G. 

Ginger Drops 243 

Ginger Pod Glaces 240 

Ginger Snap Creams 252 

Ginger Syrup No. I 293 

Ginger Syrup No. 2 294 

Ginger Syrup No. 4 294 

Ginger Tablets 243 

Ginger for Counter Use 279 

Glycerine Hard Gums 130 

Golden Molasses Kisses 134 

Good Chewing Nougat 66 

Good Cream for Starch Goods 93 

Good Hand Rolled Cream 92 

Grape Syrup 295 

Ground Coffee Chocolates 150 

Gum Paste for Flowers 152 

H. 

Hand Rolled Cream No. 6 90 

Hand Rolled Cream No. 16 95 

Hoarhound Flaxseed Tablets 216 

Hoarhound Stick Candy 120 

Hokey Pokey Ice Cream 275 

Hollow Chocolate Easter Eggs 148 

349 



Index 

PAGE 

Honey Caramels 74 

Honey Comb Chips 117 

Honey Comb Lady Fingers 116 

Honey Comb Made on Hook Only 118 

Honey Comb Sponge 116 

Honey Comb 5c Bars 238 

Honey Hand Rolled Cream 94 

Hong Kong Sundae 283 

Hot Chocolate No. 1 306 

Hot Chocolate No. 2 306 

Hot Egg Nogg No. 6 288 

Hot Lemonade 288 

Hot Malted Milk 303 

How to Make Glass Dishes 233 

How to Prepare for Rock Candy 167 

How to Use Caramel Icing 165 

How to Use Ginger Crystal 214 

I. 

Ice Cream Croquettes 298 

Iceland Moss Wafers 242 

Icing for Decorating 173 

Imitation Fruit Nougat 71 

Imitation Paste for Flowers 153 

Imitation Paste for Leaves 153 

Immense Chewing Taffy 132 

Italian Cream No. 20 177 

Italian Cream Bar 176 

Italian Cream Bar No. 13 176 

J. 

Japanese Cake 226 

Jap Gelatine Cream for Starch Work 97 

350 



Index 

PAGE 

Jap Jelly . . . . 140 

Jap Jelly for Cream Roll . . . . 138 

Jap Jelly for Ices 140 

Java Ice 306 

Jelly Cream Wafer Chocolates 144 

Jim Crow Chocolates 143 

Just It 303 

K. 

Kinds of Broken Candy „ 247 

Kinds of Candy Glassware 232 

Kinds of Christmas Mixture 248 

Kinds of Nut Brittles 214 

Kinds of Nut Glaces 208 

Kinds of Soda Foam 277 

L. 

Lemon Drops 200 

Lemon Ice No. 1 296 

Lemon Ice Cream No. 1 265 

Lemon Squares 200 

Lemon Stick Candy 120 

Lemon Syrup No. 1 293 

Lemon Syrup No. 2 293 

Licorice Gum Drops 129 

Lime Drops 201 

London Jelly Fruit Bar 139 

M. 

Maple Almond Bar 245 

Macaroon Bon Bons, Good 227 

Maple Caramels 78 

351 



Index 

PAGE 

Maple Fondant No. 1 89 

Maple Fondant No. 2 89 

Maple Fudge no 

Maple Ice Cream No. 1 264 

Maple Nougat Bar 222 

Maple Peanut Squares 252 

Maple Sugar Cakes No. 1 220 

Maple Sugar Cakes No. 2 220 

Maple Syrup 294 

Maple Walnut Cream Bar 177 

Maple Walnut Fudge no 

Maraschino Ice Cream 270 

Maraschino Sundae 285 

Maroon Caramel 190 

Maroon Glaces 190 

Maroon Ice Cream No. 2 264 

Marshmallow Caramels yy 

Marshmallows, Good 131 

Menthal Drops 197 

Mexican Penochis 237 

Milk Punch 302 

Milk Shake 309 

Molasses Chips for Coating 215 

Molasses Chocolate Crisp 194 

Molasses Cream Cuts 19N5 

Molasses Mint Chews 209 

Molasses Peppermint Taffy 136 

Molasses Taffy 135 

Molasses Walnut Buds 172 

N. 

Napkin Rings 237 

Nectar Syrup 293 

352 



Index 

PAGE 

Nectar Syrup No. 6 TrrT. '.'. 294 

Nesselrode Ice Cream No. 2 273 

Nesselrode Pudding No. 1 268 

New England Sundae 287 

New York Ice Cream No. 1 269 

Newports 217 

None-Better Molasses Taffy 137 

Nonpareil Chocolates 150 

Nougat Cup Cakes 69 

Nougatine Chocolates 147 

Novelty Ice Cream Dish 298 

No. 1 Cocoanut Chewing Taffy 133 

No. 1 Hard Gums 127 

No. 2 Hard Gums 128 

No. 3 Hard Gums 128 

No. 1 Molasses Kisses 132 

No. 1 Molasses Taffy 133 

No. 8 Nougat 71 

Nut Bars, Assorted 192 

Nut Cake Slice 155 

Nut Cream Centers 92 

Nut Ice Cream 276 

Nut Glaces 208 

Nut Patties 199 

Nut Squares or Tablets 189 

O. 

O. K. Sundae 286 

Old-Fashioned Peppermint Cuts 200 

Old Style Molasses Taffy 136 

Opera Caramels No. 1 235 

Opera Caramels No. 2 So 

353 



Index 

PAGE 

Opera Chocolates 192 

Opera Cream Bar No. 1 191 

Opera Cream Cakes 243 

Opera Dates 213 

Opera Prints 168 

Opera Walnut Bar 191 

Orange Crushed Fruit .^ 279 

Orange Dish for Ices 274 

Orange Extract No. 2 292 

Orange Ice No. 1 296 

Orange Ice Cream No. 1 266 

Orange Phosphate 302 

Orange Sherbet No. 2 308 

Orange Short Cake 289 

Orange Straws, Extra Fine 182 

Orange Syrup 291 

Oriental Sundae 288 

Oxford Chips 180 

P. 

Party Bon Bons 96 

Party Chocolates 96 

Parisian Chips 203 

Paste Caramels 82 

Peach Crushed Fruit 278 

Peach Ice 297 

Peach Ice Cream 269 

Peanut Brittle, Good 185 

Peanut Butter Chocolates 144 

Peanut Chocolate Fudge 114 

Peanut Croquettes 156 

Peanut Corn Crisp 196 

354 



Index 

PAGE 

Peanut Crisp 193 

Peanut Fudge 114 

Pecan Cakes No. 9 254 

Pecan Chocolate Dates 219 

Pecan Cream Date Glace 186 

Pecan Dates 219 

Pecan Loaf 225 

Pecan Sundae 283 

Penny Peanut Bar, Good 184 

Peppermint Stick Candy 122 

Pewees 100 

Pignolia Cuts 169 

Pineapple Crushed Fruit 278 

Pineapple Syrup 293 

Pishtachio Ice Cream 273 

Plantation Drops 211 

Plain Lemonade 307 

Plum Pudding 267 

Plum Pudding 163 

Pointer on Honey Comb 115 

Points on Fudge 109 

Pointers About Caramels 73 

Pointers in Making Cocoanut Cakes 99 

Pointers on Butter Cups 183 

Pointers on Fruit Ice Cream 260 

Pointers on Ices, Sherbets, etc 262 

Pointers on Jack Straws 183 

Pointers on Nougat 63 

Pointers on Stick Candy 119 

Pop Corn Balls 250 

Pop Corn Brittle 203 

Pop Corn Crisp 195 

355 



Index 

PAGE 

Pressed Figs 239 

Princess Fudge 113 

Puffed Rice Brittle No. 3 159 

Puffed Rice Brittle No. 4 159 

Puffed Rice Cakes 160 

Pure Fruit Cream Centers No. 1 95 

Q. 

Quick-Made Marshmallows 130 

Quick-Made Nougat 67 

R. 

Rainbow Fudge 112 

Raisin Cream Clusters 216 

Raspberry Crushed Fruit 280 

Raspberry Ice 298 

Raspberry Ice 300 

Raspberry Syrup 295 

Reception Stick Candy 121 

Red Paste Color 180 

Ribbon Balls 202 

Rice Brittle 203 

Rock Candy 168 

Roman Punch 299 

Roman Punch Syrup 308 

Rose Jelly Gum Drops 238 

Russian Marmalade 174 

S. 

Salted Almonds '. 211 

Salted Pecans No. 1 212 

Salted Pecans No. 2 211 

356 



Index 

PAGE 

Salted Peanuts No. i 212 

Salted Peanuts No. 2 212 

Salted Puffed Rice 215 

Salted Walnuts 239 

Saratoga Caramels 80 

Sarsaparilla Syrup 291 

St. Patrick Baskets 229 

St. Regis Chocolates 149 

Scotch Kisses No. 1 187 

Scotch Kisses No. 2 188 

Sensible Suggestions, both for the Employer, Clerks, Candy 

Maker, Dipper, Ice Cream Maker, etc 315 to 337 

Sherbet Syrup 308 

Silver Fizz 305 

Simple Syrup 281 

Shilo Chocolate Caramels 74 

Short Eating Nougat No. 1 67 

Snowflake Cream 280 

Snow Flakes No. 1 160 

Snow Flakes No. 2 161 

Spun Sugar Nets 218 

Soda Foam 277 

Soda Lemonade 307 

Soda Pop Corn Flake 195 

Starch Cream No. 17 98 

Starch Cream No. 18 98 

Strawberry Glace 265 

Strawberry Ice 297 

Strawberry Rock 163 

Strawberry Sundae 284 

Strawberry Syrup 292 

Strawberry Taffy . 135 

357 



Index 

PAGE 

Stuffed Dates 236 

Sugar Mints 198 

Sugar Sand 202 

Sugared Popcorn 221 

Swiss Chocolates 142 

Syrup Lemonade 307 

T. 

Taffy Delights 138 

Tangerine Creams 170 

Texas Cream Flake No. 1 253 

Texas Cream Flake No. 2 253 

Texas Pecan Cakes 158 

Tiffany Candy Glassware 232 

Toasted Marshmallows 188 

To the Soda Water Dispenser 261 

Transparent Gum Drops 129 

Tutti Frutti Ice 297 

Tutti Frutti Ice Cream No. 1 265 

V. 

Valentine Hearts 228 

Vanilla Caramels No. 1 76 

Vanilla Extract, Good and Cheap 153 

Vanilla Ice Cream No. 1 267 

Vanilla Ice Cream No. 2 269 

Vanilla Ice Cream No. 5 275 

Vanilla Ice Cream No. 6 275 

Vanilla Nut Caramels 76 

Vanilla Syrup 295 

Vanilla Taffy 135 

358 



Index 

PAGE 

Variegated Cream Patties 157 

Variegated French Nougat 69 

Vasser Fudge No. 1 112 

Vasser Fudge No. 2 113 

Velvet Cream Chocolate 146 

Very Fine Crushed Fruit 280 

W. 

Walnut Cream Loaf 225 

Walnut Opera Prints 169 

Walnut Sponge 173 

Walnut Sponge Slice 226 

Washington Taffy 134 

What Flavor to Make Caramels 78 

What Is It 204 

What to Dip in Chocolate 141 

What Kinds of Woodland Goodies 207 

Wild Cherry Phosphate 301 

Wild Cherry Syrup 296 

Window Display of Sundaes 282 

Woodland Goodies 207 

Y. 

Yankee Caramels 79 

Yankee Nutmeg Taffy 137 

York Butter Scotch 222 

Yorkshire Pudding 208 



359 



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